Spring-Inspired Lentil Power Bowl – Lentils.org

Spring-Inspired Lentil Power Bowl

  By lentilsorg  , , ,

May 14, 2019

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

  • Prep: 20 Minutes
  • Cook: 15 Minutes
  • 20 Minutes

    15 Minutes

    35 Minutes

  • Yields: 10
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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

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*

00:00

Nutrition Facts

Serving Size1 1/3 cups (310 mL)
Calories430
Sodium210 mg
Potassium886 mg
Protein22 g
Cholesterol25 mg
Sugar10 g
Total Fat5 g
Saturated Fat0.5 g
Total Carbohydrates75 g
Dietary Fiber21 g