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Lentil Nourish Bowl Recipe

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★★★★★

4.7 from 97 reviews

This Lentil Nourish Bowl is a wholesome, nutrient-dense meal perfect for a healthy lunch or dinner. Featuring tender green lentils, roasted Yukon gold potatoes, carrots, and onions, sautéed kale, and a savory white miso gravy, this bowl combines earthiness with umami flavors. A sprinkle of crunchy pumpkin seeds adds texture and extra nutrition. Balanced and satisfying, it’s an excellent plant-based dish that nourishes the body while delighting the palate.

Ingredients

Scale

Lentils and Vegetables

  • 1 cup uncooked green lentils
  • 3 medium Yukon gold potatoes, chopped into 1/2-inch chunks
  • 4 carrots, peeled and chopped
  • 1 red onion, peeled and chopped into slices
  • 6 cups finely chopped kale
  • 3 cloves garlic, crushed or grated

Oils and Seasonings

  • 1 1/4 tsp olive oil (divided)
  • Salt and pepper, to taste

Gravy Ingredients

  • 4 tbsp raw pumpkin seeds (pepitas)
  • 1 1/4 cup vegetable broth
  • 2 tbsp brown rice flour
  • 2 tbsp white miso paste
  • 2 tbsp nutritional yeast
  • 2 tbsp tamari or soy sauce
  • 1 tbsp cornstarch

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes, carrots, and onions.
  2. Cook Lentils: Rinse 1 cup of green lentils and place them in a medium pot with 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 17-20 minutes until lentils are tender but still hold their shape. Drain any excess water and set aside.
  3. Roast Potatoes: Toss chopped Yukon gold potatoes with 1/2 teaspoon olive oil, salt, and pepper on a large baking sheet. Spread them out evenly and roast for 30-35 minutes until they are tender, puffy, and nicely browned, turning once halfway through.
  4. Roast Carrots and Onions: On a separate baking sheet, toss the peeled and chopped carrots and sliced red onion with 1/2 teaspoon olive oil, salt, and pepper. Roast for 25-30 minutes until tender and caramelized, stirring halfway through for even cooking.
  5. Make Miso Gravy: In a small pot over medium heat, combine vegetable broth, brown rice flour, white miso paste, nutritional yeast, tamari or soy sauce, and cornstarch. Whisk constantly to prevent lumps and cook until the gravy thickens, approximately 6-7 minutes. Remove from heat and keep warm.
  6. Cook Kale: Heat the remaining 1/4 teaspoon olive oil in a large skillet over medium heat. Add crushed garlic and cook for 2-3 minutes until fragrant. Add chopped kale and 1 tablespoon water, cover, and cook for another 2-3 minutes until kale turns deep green and softens.
  7. Assemble Bowls: Distribute cooked lentils, roasted potatoes, carrots and onions, and kale evenly among 4 bowls. Sprinkle each serving with 1 tablespoon raw pumpkin seeds for crunch. Drizzle each bowl with the warm miso gravy to taste. Serve immediately and enjoy your nourishing meal.

Notes

  • You can substitute tamari with gluten-free soy sauce for a gluten-free option.
  • The miso gravy can be adjusted to your preferred consistency by adding more broth or cooking longer to thicken.
  • For extra protein, consider topping the bowl with a soft boiled egg or grilled tofu.
  • If you don’t have brown rice flour, you can substitute with other gluten-free flours or cornstarch alone.
  • Leftover components can be stored separately in airtight containers in the refrigerator for up to 3 days.

Keywords: lentil bowl, nourish bowl, roasted vegetables, miso gravy, healthy vegetarian meal, plant-based protein, kale, pumpkin seeds, wholesome lunch

Find it online: https://thefoodrecipe.com/lentil-nourish-bowl-recipe/