Lentil and Veggie Bowls with Avocado

Ingredients

• For the Lentils:
• 1 cup dried lentils (green or brown), rinsed 🫘
• 3 cups vegetable broth or water 🍲
• 0.5 small onion, diced 🧅
• 2 cloves garlic, minced 🧄
• 0.5 tsp cumin
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp salt (adjust to taste) 🧂
• 0.25 tsp black pepper
• For the Roasted Veggies:
• 1 medium zucchini, diced 🥒
• 1 bell pepper, diced 🌶️
• 1 medium carrot, sliced 🥕
• 1 tbsp olive oil 🫒
• 0.5 tsp garlic powder 🧄
• 0.5 tsp oregano 🌿
• 0.25 tsp salt 🧂
• For Serving:
• 2 cups cooked quinoa or rice 🍚
• 1 large avocado, sliced 🥑
• 0.25 cup fresh cilantro, chopped 🌿
• 1 lime, cut into wedges 🍋

Instructions

1. 11️⃣ Cook the Lentils
2. 2In a pot, sauté onion and garlic in a splash of olive oil over medium heat until fragrant (about 2 minutes). Add lentils, vegetable broth, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender. 🍲🔥
3. 32️⃣ Roast the Veggies
4. 4Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and carrot with olive oil, garlic powder, oregano, and salt. Spread on a baking sheet and roast for 20 minutes until tender and slightly charred. 🌶️🔥
5. 53️⃣ Assemble the Bowls
6. 6Spoon cooked quinoa or rice into bowls. Top with lentils and roasted veggies. Arrange avocado slices on top. 🥑🍚
7. 74️⃣ Garnish & Serve
8. 8Sprinkle fresh cilantro over each bowl and serve with lime wedges for a zesty finish. Enjoy this comforting, nutrient-packed meal! 🍋🌿🔥