EASY BALANCED BOWLS

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Start by cooking the rice; rinse until the water runs clear, then add salt and a little butter before cooking.

Chop the vegetables: dice the plantain, onion, and prepare any other vegetables you have on hand.

Toss the chopped vegetables with cumin seeds, salt, pepper, and a drizzle of olive oil until well coated.

Spread the vegetables on a baking tray and roast in a 200°C oven for about 20 to 25 minutes.

In a pan, warm olive oil over medium heat, then add the pre-cooked lentils.

Season the lentils with garlic powder, oregano, chili flakes, salt, and pepper; cook for about 4 to 6 minutes until crispy.

Prepare the tahini dressing by combining tahini, lemon juice, maple syrup, salt, pepper, and chopped parsley in a bowl.

Gradually add water to the tahini mixture until reaching the desired consistency; taste and adjust seasoning if necessary.

Remove the roasted vegetables from the oven and prepare soft-boiled eggs.

To assemble the bowl, place rice at the bottom, followed by crispy lentils, roasted vegetables, chopped cherry tomatoes, and soft-boiled eggs on top.

Drizzle generously with tahini dressing and garnish with extra parsley and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens