Crispy Lentil and Potato Bowl
I’ve been really into making hearty, filling bowls lately, and this Crispy Lentil & Potato Bowl is no exception! It’s the kind of easy meal I put together regularly with what’s available in my fridge, but when I shared it in my Instagram stories, over 10,000 of you asked for the recipe 🤯
It’s so simple to put together, with the oven doing most of the work! The crispy lentils are definitely the star of the show and bring incredible texture to the whole dish; it’s currently my favorite way to eat lentils and makes for the perfect bowl or protein-packed salad topping.
It hits all the marks for a balanced meal with 32 g of protein, 22 g of fiber, and 11 mg of iron per serving. We also get our healthy fats to help absorb all the vitamins and feel full and satisfied in the form of creamy avocado and hummus. I really hope you give this one a go, it delivers so much nutrients, flavors and texture, I’m sure you’re going to love it!
Why I Love This Recipe
- High-Protein: This bowl provides 32 g of protein, and you can increase the amount if needed by adding more tofu.
- High-Fiber: With 22 g of fiber per serving, it supports digestion and keeps you full for hours.
- Iron-Rich: Packed with 11 mg of iron. The combination of vitamin C and allium enhances its absorption.
- Calcium-Rich: With 484 mg of calcium, it’s excellent for bone health and overall wellness.
- Loaded with Nutrients: Contains nutrient-rich ingredients like kale, lentils, and avocado for essential vitamins and minerals.
Ingredient Notes
- Potatoes: Provide a hearty base for this dish. Wash well and keep the skin on to make the most of their micronutrients and fiber. Roasting them brings out a natural sweetness that pairs well with za’atar. Sweet potato makes a great alternative.
- Tofu: Adds a great source of plant-based protein. You can swap tofu with tempeh if preferred for a nutty flavor and more texture.
- Lentils: A great source of protein, iron, and fiber. This way of preparing them makes them crunchy and crispy, taking the whole bowl to the next level.
- Kale: Adds vitamins A, C, and K and plenty of antioxidants. The key to making it taste delicious and soft is to massage it with olive oil and lemon juice.
- Avocado: Rich in healthy fats, vitamin E, and fiber. Mash it with hummus to create a creamy, delicious blend.
- Sauerkraut: Fermented food is a feast for our microbiome; I aim for 2 servings a day.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C) in convection mode. Prepare the potatoes by coating them with za’atar, a pinch of salt, and olive oil, then spread them on a lined baking tray and roast for 40 minutes. Add tofu drizzled with coconut aminos halfway through cooking.
Roast the lentils on a separate tray with olive oil and salt for 30 minutes, stirring halfway, and bake the almonds in a small dish for 7 minutes.
Massage the kale with lemon juice, salt, and a touch of olive oil until tender.
Assemble your bowl with the roasted potatoes, tofu, crispy lentils, kale, sauerkraut, and pickled onions. Add avocado and hummus, mashing them together when eating for a creamy finish. View recipe card below for detailed instructions.
Variations and Tips
Why You’ll Love This Crispy Lentil & Potato Bowl TLDR
- High-protein
- Fiber-rich
- Iron-packed
- Hearty
- Easy to make
