Quinoa and Lentil Power Bowl (gluten free, vegan option

• Vegetarian
• Gluten free

• Produce

  • 2 cups Butternut squash
  • 1 Garlic clove
  • 4 cups Kale
  • 1/3 cup Lentils

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Vegetable stock

• Pasta & Grains

  • 1/3 cup Quinoa, dry

• Baking & Spices

  • 1/2 tsp Chili powder
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on citnutritionally.com

Description

Ingredients

• 2 cups butternut squash, cubed
• ½ tablespoon extra virgin olive oil
• ½ teaspoon chili powder
• Salt and pepper, to taste
• 2 cups vegetable stock, divided
• ⅓ cup lentils, uncooked
• ⅓ cup dry quinoa
• Optional: 1 bay leaf
• ½ tablespoon extra virgin olive oil
• 1 garlic clove, chopped
• 4 cups kale (or other dark leafy green)
• Salt and pepper, to taste
• 2 eggs

Directions

• Preheat oven to 400°F. On a lined baking sheet, gently coat squash with olive oil, salt, pepper and chili powder. Roast for 30-35 minutes, tossing halfway through, until soft to fork. Remove from oven and divide in serving bowls. Alternatively, you can use leftover or pre-prepared cooked squash.
• While squash is cooking, prepare lentils according to package instructions, using 1 cup vegetable stock in place of water. Do not salt the stock. Set aside.
• In another saucepan, prepare quinoa. Add quinoa to saucepan with 1 cup vegetable stock (add a pinch of salt if your stock is unsalted) and bay leaf (optional). Bring to a boil, then cover and reduce to a simmer and cook for 9 minutes. Turn off the heat, but leave saucepan covered for at least 10 minutes.
• When both lentils and quinoa are done cooking, combine in a bowl, then divide among serving bowls.
• In the meantime, coat a medium-sized sauté pan with ½ tablespoon olive oil. Gently sauté garlic in olive oil, then add greens. Cook until greens are wilted, but not soggy. Add to serving bowls.
• Using the same pan as the greens, prepare your fried egg. Cooking one at a time, crack egg carefully onto pan. Cook until white becomes nearly opaque, about 1 minute. Carefully flip and cook for another 30 seconds. Yolk should still be runny when done. Place atop rest of ingredients in the bowl. Repeat with the second egg.
• To assemble bowls, divide ingredients and arrange in bowls, as desired. Top with egg. Sprinkle with additional freshly ground black pepper (and hot sauce, if desired). Enjoy!

Nutrition