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lunch
Roasted Beet Lentil Bowl
Ingredients
- 1 cup cooked lentils
- 1 beet or pre-cooked beets
- 2 cups arugula
- 1/2 cup cooked quinoa
- 1 tbsp walnuts
- 1 tbsp balsamic vinegar
- 1 tsp olive oil
Steps
- 1Roast diced beet at 400°F for 30 minutes or use pre-cooked beets.
- 2Add arugula to a bowl.
- 3Layer quinoa, lentils, and beets.
- 4Whisk balsamic vinegar and olive oil.
- 5Drizzle dressing and top with walnuts.
Fatty Fish Option
Salmon beet bowl option
Add: 3 to 4 oz baked or grilled salmon
- 1Flake or slice salmon over the finished bowl.
- 2Keep the lentils for extra fiber, or reduce them by half.
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