I love this lunch bowl. Mostly because it’s super simple and fast to make because my days get crazy, and I don’t have a lot of time during the week to prepare fancy dishes. It is also packed with protein and good-for-you ingredients. Oh, and did I mention it tastes amazing? Great to throw in a container for on the go and it keeps you full for your busy day. Lightly steaming the kale makes it easier for your body to digest. When you eat lunch, try to stay off your phone and present with your food. Eat slowly, chew the food thoroughly, enjoy every bite, and notice the sensations in your body. This will also help you digest the food more efficiently. Enjoy!
- 1 cup cooked lentils
- 1 cup cooked quinoa
- 1 pear thin sliced
- 1 medium avocado
- 1 carrot shredded
- 1 medium yellow bell pepper sliced
- 1 cup lightly steamed kale, stem removed
- 1 tablespoon minced cilantro leaves
- ½ green apple thin sliced
Prepare the lentils and quinoa according to the instructions on their package.
Place kale in a saucepan with ¼ cup of water. Cover the pan and steam on high heat for 1 minute. Drain and rinse with cool water to prevent overcooking. Chop into bite-sized pieces.
Place all ingredients in a bowl and serve with ginger-lime dressing. Top with cilantro.
- 2 tablespoons lime juice freshly squeezed preferred
- 3 tablespoons tahini
- ¼ cup water
- 1 tablespoon extra virgin olive oil
- ½ teaspoon minced ginger root
- 1 tablespoon soy sauce
Combine all ingredients in a bowl and whisk together. Refrigerate and left-over dressing in a jar with a lid for up to 3 weeks.