Protein Crunch Bowl – Lentils.org

Name: Protein Crunch Bowl – Lentils.org
Ingredients: 4 cups (1 L) butternut squash ribbons, from 2lb of butternut squash (see method below); 2 Tbsp (30 mL) canola oil; ¼ tsp (1 mL) salt; ¼ tsp (1 mL) pepper; 5 cups (1.25 L) red cabbage, thinly shaved; ½ cup (125 mL) lime juice; 2 Tbsp (30 mL) smoked paprika; 5 cups (1.25 L) brown basmati rice, cooked and cooled; 5 cups (1.25 L) whole red lentils, cooked and cooled; 5 cups (1.25 L) brussel sprouts, thinly shaved; 4 cups (1 L) pea shoots; 2 cups (500 mL) chili lime cashews, prepared; 2 cups (500 mL) pomegranate arils; 20 oz (567 g) cooked chorizo crumble; 10 oz (295 mL) tandoori ranch*

www.lentils.org

A base of lentils and brown rice is topped with butternut squash ribbons, shaved red cabbage and Brussels sprouts, pea shoots, chili-lime cashews, pomegranate arils, chorizo crumble, and a drizzle of...

Keywords

bowls
whole red
foodservice
english
fall

View Recipe

Share this recipe:

Ingredients

4 cups (1 L) butternut squash ribbons, from 2lb of butternut squash (see method below)
2 Tbsp (30 mL) canola oil
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
5 cups (1.25 L) red cabbage, thinly shaved
½ cup (125 mL) lime juice
2 Tbsp (30 mL) smoked paprika
5 cups (1.25 L) brown basmati rice, cooked and cooled
5 cups (1.25 L) whole red lentils, cooked and cooled
5 cups (1.25 L) brussel sprouts, thinly shaved
4 cups (1 L) pea shoots
2 cups (500 mL) chili lime cashews, prepared
2 cups (500 mL) pomegranate arils
20 oz (567 g) cooked chorizo crumble
10 oz (295 mL) tandoori ranch*