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I love a power bowl. They’re so easy to throw together not to mention nourishing, and totally scrumptious. This Kale Chip and Lentil Power Bowl is no exception. Chock full of some of my favorite veggies, it fills me up and makes my tummy happy. What more could you ask for?
The secret to an epic power bowl is texture. The combination of crunchy kale chips, comforting lentils, and creamy hummus always make my taste buds sing!
For this dish I used my Butter Bean Hummus. It goes so well with the lentils and balances out the pickled cabbage so nicely.
Speaking of pickled cabbage, I can’t go past it when it comes to a power bowl. It’s so simple to make and super good for your gut health. All you need is a little apple cider vinegar and salt, then let it rest for at least 15 minutes before serving. It also keeps in the fridge for about a week making it the perfect meal prep veg. Come to think of it, everything in today’s power bowl can be made ahead. Couldn’t be easier. Give it a go and let me know what you think. xx
Kale Chip and Lentil Power Bowl
Serves 2
1 cup basic french lentils
2 servings of brown rice (cooked per packet instructions)
1/2 cup of butter bean hummus
2 servings of kale chips
1/4 head of red cabbage
2 tbs apple cider vinegar
1-2 tsp good quality sea salt
Method:
- Follow the links to create the first three components. They can all be made ahead of time (think meal prep Sunday afternoon) and stored in the fridge for at least 3 days. That’s 3 days worth of colourful, healthful power bowl yumness!
- For the pickled cabbage, shred the cabbage very finely and put it in a clean glass bowl.
- Pour over the vinegar and salt then mix well. Have a taste, add a little more salt if you think it needs it.
- Cover with clingfilm and leave it to rest for at least 15 -20 minutes before serving. This pickled cabbage also keeps really well in the fridge for around 3 days.
- To serve, grab yourself 2 bowls and divide the lot evenly as shown.
