Moroccan-Spiced Lentil Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty grain bowls with warm Moroccan-spiced lentils over rice, roasted vegetables, creamy avocado, and crunchy cashews. Satisfying and flavorful, ideal for meal prep or a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 1/2 cups brown rice ((or grain of choice))
- 1 1/4 cups dried brown lentils
- 12 ounces carrots ((about 3 carrots), halved, then cut into 1-inch sections)
- 1 medium broccoli crown, (broken into florets (about 4 cups))
- 3 tablespoons olive oil, (divided)
- 1 medium onion, (diced)
- 2 garlic cloves, (minced)
- 1 1/2 teaspoons freshly grated ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1 (14 ounce/397 gram) can tomato sauce
- 1 medium avocado, (sliced)
- 2/3 cup roasted and salted cashews
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 572mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1653mg
- Calcium
- 134mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.