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