Recipes
Southwest Lentil, Tomato & Avocado Bowl
Uses: lentils, diced tomatoes, avocado, jasmine rice
Ingredients:
- 1/2 cup cooked lentils
- 1/2 cup cooked jasmine rice
- 1/3 cup diced tomatoes, drained
- 1/4 avocado, diced
- 1 teaspoon oil
Instructions:
- Warm the lentils and rice together with 1 tablespoon water.
- Season with cumin, chili powder, garlic powder, oregano, black pepper, and a small amount of salt.
- Stir in the diced tomatoes and cook for 1 to 2 minutes, just until hot.
- Spoon into a bowl and top with avocado. Finish with lemon juice if desired.
Good for: A hearty vegetarian Latin-inspired lunch with protein-rich lentils and creamy avocado.
Optional: Add shredded cheese or a few diced pineapple pieces for sweet contrast.