Here are four quick and easy ways to enjoy beans and lentils, that I think you will love.
This lentil recipe is here on the site because it’s one of my all time faves. This time I paired it with home-made bread and a kale salad. The greens were massaged in a tahini lemon dressing and then I added some leftover roasted sweet potatoes.
Per usual, I doubled the lentils and the tahini dressing. Actually, I think I tripled the dressing.
Two days later I was able repurpose them into a semi new dish…
This time with rice and shredded chicken (plus more massaged greens).
It was different enough that everyone was excited about it all over again, despite the fact that it was literally two days from it’s original air date. I don’t often find I have much in the way of leftovers to provide a whole other meal (usually Kyle gets the remaining portion for his lunch the next day), but this time I actually tried to plan ahead.
I was obviously in a Mediterranean mood when meal planning because the next meal I’m sharing was with chickpeas and feta. And while the same lemon tahini dressing could have worked with this salad bowl, I opted for a simple vinaigrette instead.
The base of the bowl was a green salad tossed in the dressing with cucumbers and chickpeas. From there, it grew…
I roasted squash and tomatoes.
Then crumbled feta, sunflower seeds, and parsley on top.
Heavenly!
And finally…the last legume-packed meal I have to share features black beans.
Say goodbye to Greece and hello to hmmm…I’m not sure what inspired this bowl. It’s a little like a taco bowl, but with a southwestern twist.
I cooked some chicken breasts and then shredded them and tossed them in BBQ sauce. Beyond that, the bowl had quinoa, romaine, black beans, tomatoes, avocado, and cotija cheese.
It didn’t need much in the way of dressing thanks to the BBQ sauce and avo, but I did squeeze a bit of lime juice on the adult portions.
And that’s that.
