Sheet Pan Greek Lentil & Gnocchi Bake

📊 MACRO VERIFICATION & DAILY SCOOP (PER SERVING) Single Serving Weight: ~535g Protein: 45g (Lentils ~18g + Egg Whites ~9g + Goat Cheese ~8.5g + Gnocchi/Veggies ~9.5g) Carbs: 72g (Lentils ~40g + Gnocchi ~24g + Veggies/Goat Cheese ~8g) Fat: 24g (Goat Cheese ~12g + EVOO 7.5g + Background Fats ~4.5g) Total Calories: ~684 kcal Total Cooked Batch Weight: ~1,605g Portion Division: Divide into 3 equal containers of ~535g each.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-Flight Prep: Set scale to grams. Rinse 2 cans of brown lentils under cold water for 10 seconds; drain completely. Chop pepper, eggplant, onion, and halve tomatoes.

Step 2

Step 1: Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper. Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.

Step 3

Step 2: Add drained lentils, gnocchi, tomatoes, bell pepper, eggplant, and red onion directly to the sheet pan; pour dressing over top and toss to coat evenly.

Step 4

Step 3: Spread in a single layer and bake for 20 minutes, tossing halfway through.

Step 5

Step 4: Remove pan from oven, drizzle the liquid egg whites evenly over the hot lentils/gnocchi mixture, and scatter crumbled goat cheese over the top.

Step 6

Step 5: Return to the oven for 5 minutes until the egg whites are set and cheese is warm. Garnish with fresh chopped herbs (parsley, dill, mint).

↑Support creators by visiting their site 😊