Lentils.org

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Lentils.org

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Spring-Inspired Lentil Power Bowl

Prep Time: 20 Minutes

Total time: 35 Minutes

Servings: 10

Couscous and split red lentils provide the base for this hearty power bowl full of beets, fennel, watercress, radishes, blood orange, and shrimp.

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    5 cups (1.25 L) couscous, cooked

    5 cups (1.25 L) split red lentils, cooked with lemon peel + black peppercorns in liquid

    3 cups (750 mL) ciogga beets, thinly sliced, raw

    3 cups (750 mL) fennel, bulbs, thinly sliced

    2 cups (500 mL) fennel fronds picked

    3 cups (750 mL) watercress

    2 cups (500 mL) radishes, quartered lengthwise

    3 cups (750 mL) blood orange, supremed

    30, 21/25 count shrimp, cooked

    20 oz (600 mL) green goddess dressing*


Directions

  1. To plate this dish, prepare a base of couscous and lentils in a shallow bowl.
  2. Arrange beets, fennel, watercress, radish, and orange into each bowl, divided equally.
  3. Finish each bowl with three cooked shrimp and 2 oz (60 mL) dressing.

*Prepare your own green goddess dressing by combining the following in a food processor and blending until smooth:
2 cups (500 mL) non-fat Greek yogurt
2 Tbsp (30 mL) olive oil
¼ cup (60 mL) fresh chives
⅔ cup (150 mL) flat leaf parsley
¼ cup (60 mL) fresh tarragon
4 tsp (20 mL) lime juice
4 tsp (20 mL) garlic puree
6 anchovy fillets packing in oil, drained
2 tsp (10 mL) ground black pepper


Nutritional Information

  • Serving Size: 1 1/3 cups (310 mL)
  • Per serving:
  • Calories 430
  • Total Fat 5 g
  • Saturated Fat 0.5 g
  • Cholesterol 25 mg
  • Carbohydrates 75 g
  • Dietary Fibre 21 g
  • Sugar 10 g
  • Protein 22 g
  • Sodium 210 mg
  • Potassium 886 mg
  • Folate 252 mcg