Hippie Bowl with Black Lentils
This hippie bowl is inspired by the earthy flavors of the desert Southwest — say hello to a big bowl of black lentils, brown rice, sweet potatoes roasted in a Southwest spice mix, and blistered shishito peppers.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Omani Pink Sweet Potato (Organic)
2 1 Whole
Shishito Pepper
5 2.5 oz
Cherry Tomato
4 2 oz
Kale (Organic)
4 2 oz
Protein & more
Black lentils
1 0.5 cup
Brown Rice
1 0.5 cup
Pumpkin seeds
2 1 oz
Pantry items
Sea salt
1 1/2 0.75 teaspoon
Olive oil
1 0.5 tablespoon
Spice mix
Cumin powder
1 0.5 teaspoon
Cinnamon powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Sage, ground
1/8 0.065 teaspoon
Prep ahead (optional)
a. Leave tomatoes whole or cut in half. b. Peel sweet potatoes, chop into ½” pieces. c. Tear kale leaves bite-sized. d. ¼” dice yellow onion. e. Mince garlic.
Instructions
1
Preheat oven to 425. Prep large baking pan with olive oil.:
2
Cook black lentils:
a. In medium saucepan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), yellow onion (¼” dice), and ½ tsp salt. Cook until onion is translucent, about 2 minutes.
b. Add black lentils. Stir to coat. Add 2 cups water (1 cup for 2-person portion). Increase heat to high, cover, and bring to a boil. Then reduce heat to medium and cook until tender, about 18 minutes. Salt to taste.
3
Cook brown rice:
a. In medium saucepan over high heat, add 1½ cups water (¾ cup for 2-person portion) and ¼ tsp salt. Cover and bring to a boil.
b. Stir in brown rice. Cover and return to boiling, then reduce heat to medium-high and cook until tender, about 30-35 minutes.
4
Roast vegetables:
a. Add sweet potatoes (peel, ½” pieces) to a medium bowl. Add Southwest spice mix, ¼ tsp salt, and 2 tsp olive oil. Toss to coat.
b. Add spiced sweet potatoes, shishitos (leave whole), and cherry tomatoes (leave whole). Roast until sweet potatoes are fork-tender and shishitos and tomatoes are blistered, about 25-30 minutes.
5
Toast pumpkin seeds and saute kale:
a. In medium sauté pan over high heat add pumpkin seeds. Toast until golden and fragrant. Don't walk away — they burn easily. Remove from pan and set aside to cool.
b. In same pan, add 2 tsp olive oil. Add kale (tear leaves bite-sized) and sauté just until leaves begin to wilt, about 2 minutes.
6
Serve:
a. Divide black lentils among bowls. Serve brown rice alongside.
b. Add wilted kale and top with roasted vegetables.
c. Garnish with toasted pumpkin seeds.
Chef's notes
Don’t let the order of the steps mess up your timing. Roasting vegetables is step three, but prep vegetables while you’re waiting for lentils and rice to come to a boil. Prepping vegetables first will delay getting water boil, which can feel like it takes a lifetime!
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX