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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Barbecue Lentil Bowls

    Published: Feb 5, 2017 · by Nicole · Updated: Sep 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Barbecue Lentil Bowls

    Super Bowl Sunday. It’s the ultimate game day for many football fans out there, including my husband. And while I may not really understand much about the actual game, I do consider myself pretty well versed when it comes to the food. From cheesy dips, to Buffalo anything, to hearty chili, now that’s my kind of football language.

    This big football game also comes at a time when my body is craving healthier and lighter fare, which is where these barbecue lentil bowls come into play. Cooked lentils are piled on top of a bed of greens, along with tender portabella mushrooms and bell peppers that have been smothered with flavorful barbecue sauce. The bowls are finished off with sautéed (but still crisp!) red cabbage, creamy avocado and some cilantro for garnish.

    They are simple, healthy and also just plain ol’ fun. So whether for game night or a weeknight, these bowls have you covered.

    Barbecue Lentil Bowls

    Because the barbecue sauce is where so much of the flavor comes from in this dish, be absolutely sure to use something that you like. Whether store-bought or homemade, go with your favorite!

    Same goes with the bed of greens. While it doesn’t necessarily add tons of flavor like the sauce, go with whatever you prefer or happen to have on hand. I love baby kale but spinach or mixed greens would be delicious as well.

    Barbecue Lentil Bowls

    One final suggestion. I highly advise serving these bowls with some cornbread on the side. It makes for a perfect pairing!

    Barbecue Lentil Bowls

    Barbecue Lentil Bowls

    With portabella mushrooms and bell peppers smothered in barbecue sauce, hearty lentils, and crisp cabbage, these barbecue lentil bowls are healthy and full of flavor!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Barbecue Lentil Bowls, vegetarian bowls, veggie bowls
    Servings: 4 servings
    Calories: 433kcal
    Author: Oh My Veggies

    Ingredients

    For the lentils:

    • 1 cup dried green lentils picked through and rinsed
    • 4 cups water
    • 1 teaspoon olive oil
    • Salt and pepper to taste

    For the veggies:

    • 1 tablespoon olive oil
    • 4 medium-large portabella mushroom caps about 12 ounces, gills scraped and sliced
    • 1 large red bell pepper sliced
    • ¼ cup barbecue sauce

    For serving:

    • 1 tablespoon olive oil
    • 3 cups thinly sliced red cabbage
    • Salt and pepper
    • 4 cups loosely packed baby kale
    • 1 large ripe avocado sliced
    • Sliced green onions and/or chopped cilantro for garnish
    • Additional barbecue sauce for drizzling
    US Customary - Metric

    Instructions

    For the lentils:

    • Add the lentils and water to a medium saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for about 20 minutes, until the lentils are tender but not mushy. Drain off any excess water then return the lentils to the pot. Stir in the olive oil, salt and pepper.

    For the veggies:

    • Meanwhile, add the olive oil to a large nonstick skillet set over medium high-heat. When the oil is hot, add in the mushrooms and red pepper. Cook for about 8 to 10 minutes, until tender and starting to brown. Remove from the heat and add to a medium bowl, along with the barbecue sauce. Toss to combine.

    For serving:

    • Set the same skillet back over medium heat. Add in the olive oil. When warm, add in the cabbage and a good pinch of salt and pepper. Cook, tossing frequently, for about 2 minutes, until softened slightly but still crisp. Remove from the heat and transfer to a bowl.
    • To assemble, add 1 cup of the baby kale to a bowl. Top with some of the lentils, the veggies, the cabbage, avocado and green onions/cilantro. Drizzle with extra barbecue sauce and serve.

    Notes

    Slice the mushrooms and bell pepper in between ¼ to ½ inch in thickness.
    These bowls can be made vegan by selecting a vegan brand of barbecue sauce.

    Nutrition

    Calories: 433kcalCarbohydrates: 56gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 254mgPotassium: 1603mgFiber: 21gSugar: 13gVitamin A: 8502IUVitamin C: 164mgCalcium: 181mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    « Vegetarian Meal Plan | 02.06.17
    Millet, Sweet Potato and Lentil Veggie Burgers »

    Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes barbecue, bowls, lentils

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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