Crispy Lentil & Potato Bowl

Updated at: Thu, 21 Nov 2024 14:05:53 GMT

Step 1

Preheat the oven to 400°F (200°C) on convection mode.

Step 2

In a large bowl, combine the potatoes, za’atar spices, a pinch of salt, and 1 tsp of olive oil. Ensure all the potatoes are thoroughly coated. Transfer to a large baking tray lined with baking paper. Bake on the middle rack of the oven for 40 minutes.

Step 3

Chop the tofu in small cubes. Drizzle the tofu with coconut aminos. Add to the baking tray with the potatoes at the 20-minute mark, so the tofu and potatoes cook for a further 25 minutes.

Step 4

Combine the lentils, 1.5 tsp of olive oil, and a pinch of salt. Transfer to a small baking tray lined with baking paper. Bake on the higher rack of the oven for 30 minutes, stirring halfway.

Step 5

Transfer the almonds to a small oven safe dish, and bake for 7 minutes. Allow to cook down slightly and roughly chop.

Step 6

Prepare the Kale: Add the kale to a large bowl (the same as used previously is fine; no need to wash it in between) with 1/2 tsp of olive oil, a pinch of salt, and the lemon juice. Using your hands, massage the kale until it gets darker, and you notice a change in texture (it will also reduce in volume). The key is to finely chop the kale and thoroughly massage it.

Step 7

Assemble your meal: To a large bowl, add the kale, roasted potatoes, tofu, crispy lentils, sauerkraut and pickled onions. Add half an avocado, add the hummus in the avocado whole, and sprinkle with the rest of the za’atar. You could also dice the avocado and put the hummus on the side. Top with the almonds. Since this bowl does not have a sauce, I like to mash the avocado and hummus before eating them to mix them with everything. Enjoy!

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