This insanely easy bowl of goodness can be made in the matter of minutes, with a little prep work to save time. I like to keep rice and lentils precooked in the fridge for quick meals in a pinch. After that it’s all about topping with your favorites. For me, that includes; crispy potatoes, sautéed veggies, beans, lettuce and black bean hummus.
You can find the recipe for the black bean hummus here. For the veggies, I used a blend of what I had leftover from my tofu scramble prep. Cooked in a skillet over medium heat, until tender. With a bit of diced yellow onion for even more flavor. The beans were drained and rinsed from the can, lightly heated up as needed. You can find a recipe for the potatoes here – omit seasoning, add diced onions if you wish too. Or bypass the slow-skillet method and bake diced potatoes until tender. I usually stick to a 1/2 inch by 1/2 inch dice and bake at 425 F for 30 minutes. Adjust the heat if you’re wanting a crispier texture. Also, soak in cold salted water beforehand.
For the perfect, fluffy rice, I like to use a rice cooker. You can of course cook in a pot on the stove, same general method as you would with green lentils. For even more flavor try adding vegetable stock or a veggie boullion cube.
This is the perfect meal for someone that usually gets quite hungry during mid-day. Most people tend to keep lunch light, but when you’re busy at work or you go many hours between meals, it can slowly hinder your metabolism. Smaller meals 2-3 hours apart is great for optimal digestion and staying energized. Granted I go against that most days, which is why I’m sharing a very filling option for lunch or dinner. I know not everyone has the time or resources to plan ahead, a lot of you might not even eat breakfast. Definitely try prepping a few things for grab and go options and see how it affects you. These bowls can be made and reheated at the office or where ever you may be (don’t top with lettuce until after reheating, it will get soggy otherwise).
- 1½ cups White Rice, steamed
- ⅓ cup Green lentils, steamed
- ⅓ cup Mixed Beans
- ⅓ cup Roasted Potatoes, diced
- ⅓ cup Sautéed Mixed Veggies, diced
- ½ cup Lettuce, thinly sliced
- 2 tbsp Black Bean Hummus, to top
- Baked Yellow Corn Tortilla Chips, to serve
- Prep ahead by steaming rice and lentils. Following a 1:2 ratio for rice/lentils to water. 1 cup rice, 2 cups water. Whatever amount you decide to cook, it will double-triple in volume.
- Roast or sauté veggies until tender. I used a mix of diced bell peppers, chopped cauliflower, onions and zucchini.
- Drain and rinse your beans, if using canned. I used a mix of black beans and garbanzo beans. Heat up as desired, you can add them straight from the can after rinsing and the heat of the food will warm them up some.
- Rinse and thinly slice your lettuce. I used a couple of stalks of romaine hearts. Any greens will work, you can even use sprouts.
- To make baked tortilla chips, stack 4 yellow corn tortillas and cut into 4 equal quarters. Place on a parchment lined baking sheet in a single layer and bake at 375 F for 15 minutes, or until crispy. I like to set a timer for 15 minutes and after it goes off, turn the oven off and let them rest in the oven for another 3-5 minutes to stay warm and crispy.
- Assemble your bowl starting with a base of steamed rice. You can pack it into a small bowl to create a dome-like shape that will stay together in the center.
- Top with each remaining ingredient and finish with a dollop of hummus in the center.
- Serve warm with a side of baked tortilla chips.