Creamy Lentil Veggie Bowl

This creamy bowl lines your soul and gives you boundless energy. All those people with an extra pep in their step today probably ate this for lunch because it’s jam-packed with energizing and gut-nourishing proteins, healthy fats, and nutrient-dense veggies. Acid reflux and gut issues don’t stand a chance around this bowl of the good life.

It’s super quick to make, and I’d triple up this recipe because it can easily last for a few days in your office fridge…unless a co-worker hijacks it. 

Ingredients (2 servings)

• 1 tablespoon coconut oil
• 1 small red onion, diced
• 1 medium red bell pepper, diced
• 1 tablespoon chili powder (or less, if desired)
• 2 cups cooked green or brown lentils, rinsed and drained
• 2 cups baby spinach, divided
• 1 avocado (slice half)
• 1 cup cherry tomatoes, halved, divided
• 2 tablespoons finely chopped fresh cilantro, divided
• Dash of black pepper
• Sea salt to taste (about 1⁄2 teaspoon)
  
  

Directions

1. Heat a large sauté pan with oil. Add the onion and red pepper, and cook for 7 to 8 minutes.
2. Add the chili powder, salt, and lentils, and stir well.
3. Cook for a further 5 minutes until fragrant.
4. To serve, spoon half of the cooked lentil mixture onto half of the spinach and top with half of the avocado, cherry tomatoes, and cilantro. Sprinkle with pepper.
5. Set aside half of the cooked lentil mixture, spinach, and toppings, and store in a container in the fridge for tomorrow's lunch.

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