Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado, large pitted and sliced
  • 1 Bay leaf
  • 1/3 cup Brown lentils, dry
  • 1 cup Brussels sprouts
  • 1 pinch Garlic powder
  • 2 cups Kale
  • 1 Sweet potato, medium

• Condiments

  • 1 tsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1 Salt and pepper

Found on inspiralized.com

Ingredients

• 1/3 cup dry brown lentils
• 1 bay leaf
• 1 cup brussels sprouts
• 1 medium sweet potato
• 1/4 teaspoon chili powder
• salt and pepper
• 1 pinch garlic powder
• 2 cups chopped kale
• 1 teaspoon low sodium soy sauce
• 1/2 large avocado, peeled, pitted, and sliced

Directions

• Cook the lentils: place lentils in a saucepot with 1 cup of water and a bay leaf. Bring to a boil and once boiling, lower to a simmer and let cook for 10-15 minutes or until lentils are tender and cooked through.
• Meanwhile, shred the brussels sprouts: slice the tough bottoms off and place into a food processor and pulse until shredded. Then, peel and spiralize the sweet potato with Blade D and trim the noodles.
• Heat a medium non-stick skillet over medium-high heat. Once pan is hot, coat with cooking spray and add in the sweet potato noodles and season with chili powder, salt, and pepper. Cook until wilted, about 7 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Once pan is hot, coat with cooking spray and add the brussels sprouts and season with garlic powder, salt, and pepper. Cook for 3-5 minutes or until they turn bright green and begin to brown. Add in the kale and cook another 3 minutes until kale is wilted. Add the soy sauce, and toss to combine.
• Divide the kale mixture into two bowls, add the lentils, sweet potato noodles and top with avocado.