4medium-large portabella mushroom capsabout 12 ounces, gills scraped and sliced
1large red bell peppersliced
3cupsthinly sliced red cabbage
Salt and pepper
4cupsloosely packed baby kale
1large ripe avocadosliced
Sliced green onions and/or chopped cilantrofor garnish
Additional barbecue saucefor drizzling
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.
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.
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.