Description
Vibrant Nutrient-Dense Power Bowl recipe with black lentils, roasted beets, and kale. A Mediterranean-inspired meal, perfect for clean eating.
Ingredients
Scale
- For the Power Bowl Base:
- 1 cup black lentils, rinsed
- 3 medium beets, scrubbed and chopped into wedges
- 4 cups kale, tough stems removed and torn
- For the Roasted Beets & Kale:
- 3 tbsp olive oil, divided
- Salt and black pepper, to taste
- For the Tahini-Yogurt Dressing:
- 1/2 cup plain Greek yogurt (full-fat or 2% recommended)
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2–4 tbsp water (to thin)
- Pinch of salt and pepper
- Finishing Touches:
- Toasted sesame seeds, for garnish (optional)
- Fresh parsley or mint, chopped (optional)
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wash and trim your beets, then chop them into bite-sized wedges. Toss them with a drizzle of olive oil, a pinch of salt, and a crack of black pepper on a baking sheet. I always line my sheet with parchment paper, otherwise, you’ll have purple stains forever, trust me on that one! Roast for about 25-30 minutes, or until tender and slightly caramelized. Honestly, the smell of roasting beets is just divine.
- Cook the Lentils: While the beets are roasting, get those lentils going. Rinse your black lentils under cold water. Pop them into a small pot with about 3 cups of water (or vegetable broth for extra flavor) and a bay leaf, if you’re feeling fancy. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. This is where I always forget to salt the water, so don’t be like me! Drain any excess liquid.
- Prepare the Kale: Wash and thoroughly dry your kale. Tear it into bite-sized pieces, discarding the tough stems. In a large bowl, toss the kale with a tablespoon of olive oil, a tiny pinch of salt, and a grind of pepper. You want to really massage it for a minute or two – it helps tenderize it. Sometimes I even give it a little squeeze. You’ll see it soften and turn a brighter green; that’s what we’re aiming for.
- Roast the Kale: Once your beets are almost done, add the massaged kale to the same baking sheet (or a separate one if it’s too crowded). Roast for another 8-10 minutes, or until the kale is tender and slightly crispy at the edges. Keep an eye on it, because kale can go from perfectly crisp to burnt bits in a flash! I’ve had many a sad, blackened kale moment, so learn from my charring mistakes.
- Whip Up the Tahini-Yogurt Dressing: In a small bowl, whisk together the Greek yogurt, tahini, fresh lemon juice, a splash of water (to thin it out), and a pinch of salt and pepper. Give it a taste. Does it need more lemon? More salt? This is your dressing! I sometimes add a tiny bit of maple syrup if I want a hint of sweetness to balance the tang. It should be creamy and pourable, not too thick, not too runny.
- Assemble Your Nutrient-Dense Power Bowl: Now for the fun part! Divide the cooked lentils, roasted beets, and roasted kale among your bowls. Drizzle generously with that luscious tahini-yogurt dressing. I love to add a sprinkle of toasted sesame seeds or fresh parsley for a little extra pop. Honestly, seeing all those colors come together is just so satisfying. It looks like a masterpiece, even if my kitchen is a total mess by now!