Skinnytaste · by Gina Homolka★ 5.0 (19)
Lentil Bowls with Avocado, Eggs and Cholula
NUTRITION · PER SERVING5M COOK
CAL 17%·PRO 48%
CARBS 36G42% OF CAL
15G FIBER0G ADDED5G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 13G34% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, quick meatless lunch of cooked lentils topped with hard boiled eggs, avocado, tomatoes, cilantro, and hot sauce. Fresh, protein-packed, and ready in minutes.
mainamericanbowlbeanseggsdairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1- 1/2 cups cooked lentils
- squeeze of lime
- kosher salt and black pepper (to taste)
- 3 large hard boiled eggs (peeled)
- 2 ounces sliced avocado
- 1/2 cup halved grape tomatoes
- chopped cilantro
- few dashes Cholula hot sauce
At a glance
PER SERVING · TIME 5M
CAL 17%·PRO 48%
CARBS 36G42% OF CAL
15G FIBER0G ADDED5G INTRINSIC17G OTHER5G TOTAL SUGAR
FAT 13G34% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 735mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 80mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.