5.0 from 3 votes
Barbecue Lentil Bowls
With portabella mushrooms and bell peppers smothered in barbecue sauce, hearty lentils, and crisp cabbage, these barbecue lentil bowls are healthy and full of flavor!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 433 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
For the lentils:
- 1 cup dried green lentils picked through and rinsed
- 4 cups water
- 1 teaspoon olive oil
- salt and pepper to taste
For the veggies:
- 1 tablespoon olive oil
- 4 medium-large portabella mushroom caps about 12 ounces, gills scraped and sliced
- 1 large red bell pepper sliced
- ¼ cup barbecue sauce
For serving:
- 1 tablespoon olive oil
- 3 cups thinly sliced red cabbage
- salt and pepper
- 4 cups loosely packed baby kale
- 1 large ripe avocado sliced
- Sliced green onions and/or chopped cilantro for garnish
- Additional barbecue sauce for drizzling
Instructions
For the lentils:
- Add the lentils and water to a medium saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender but not mushy. Drain off any excess water then return the lentils to the pot. Stir in the olive oil, salt and pepper.
Cup of Yum
For the veggies:
- Meanwhile, add the olive oil to a large nonstick skillet set over medium high-heat. When the oil is hot, add in the mushrooms and red pepper. Cook for about 8 to 10 minutes, until tender and starting to brown. Remove from the heat and add to a medium bowl, along with the barbecue sauce. Toss to combine.
For serving:
- Set the same skillet back over medium heat. Add in the olive oil. When warm, add in the cabbage and a good pinch of salt and pepper. Cook, tossing frequently, for about 2 minutes, until softened slightly but still crisp. Remove from the heat and transfer to a bowl.
- To assemble, add 1 cup of the baby kale to a bowl. Top with some of the lentils, the veggies, the cabbage, avocado and green onions/cilantro. Drizzle with extra barbecue sauce and serve.
Notes
- Slice the mushrooms and bell pepper in between ¼ to ½ inch in thickness.
- These bowls can be made vegan by selecting a vegan brand of barbecue sauce.
Nutrition Information
Calories
433kcal
(22%)
Carbohydrates
56g
(19%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Sodium
254mg
(11%)
Potassium
1603mg
(46%)
Fiber
21g
(84%)
Sugar
13g
(26%)
Vitamin A
8502IU
(170%)
Vitamin C
164mg
(182%)
Calcium
181mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 433
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 56g | 19% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Sodium | 254mg | 11% |
| Potassium | 1603mg | 34% |
| Fiber | 21g | 84% |
| Sugar | 13g | 26% |
| Vitamin A | 8502IU | 170% |
| Vitamin C | 164mg | 182% |
| Calcium | 181mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.