Go Back
Print

Crispy Lentil and Potato Bowl

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 550
A hearty and flavorful bowl combining crispy roasted potatoes, tofu, lentils, and fresh greens, perfect for a nutritious meal.

Ingredients

Vegetables and grains

  • 14 oz potatoes diced in small cubes
  • 1.5 cups cooked brown lentils
  • 4 cups kale, stem removed and finely chopped
  • 1 avocado avocado, halved
  • 2 tbsp hummus
  • 10 almonds almonds
  • 2 tsp za atar spices
  • 1.4 tsp sea salt flakes, divided
  • 1 tbsp olive oil, divided
  • 5.3 oz extra firm tofu
  • 2 tsp coconut aminos
  • 1 tbsp lemon juice

Additional toppings

  • pickled onions pickled onions
  • 2 tbsp sauerkraut

Instructions 

  • Preheat oven to 400°F (200°C). Toss potatoes with 1 tsp olive oil, za atar, and a pinch of salt; bake for 40 minutes. Add tofu cubes with coconut aminos to the tray at 20 minutes. Roast lentils with 1.5 tsp olive oil and salt for 30 minutes. Toast almonds for 7 minutes, then chop. Massage kale with 1/2 tsp olive oil, lemon juice, and salt until dark and tender. Assemble: combine kale, roasted potatoes, tofu, lentils, sauerkraut, pickled onions, half an avocado, hummus, and almonds. Mash avocado and hummus together before serving.

Notes

For extra crunch, ensure potatoes are evenly coated and roasted until crispy.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: healthy, Vegan, vegetarian