Rainbow Lentil Bowl

Rainbow Lentil Bowl

This colorful and flavorful Rainbow Lentil Bowl is filled with a delicious combination of cherry tomatoes, sweet peppers, green lentils, mixed greens, and red cabbage.

Top it with cheddar cheese and a pico de gallo salsa for a Southwestern twist.

You can find pre-cooked lentils in the produce section of many supermarkets, or buy them canned, but it’s much cheaper to cook your own lentils and it takes less than 30 minutes. Here’s how.

This recipe yields four hearty servings and keeps well in the fridge, so it’s a great recipe for a family dinner, for your next potluck, or to try in your next meal prep.

Rainbow Lentil Bowls | BeachbodyBlog.com

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Rainbow Lentil Bowls

Course Main Course
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Servings 4 servings
Calories 234 kcal

Ingredients

  • 4 cups mixed salad greens
  • 1 cup pico de gallo (or fresh tomato salsa)
  • ½ cup shredded cheddar cheese
  • 1 cup chopped red cabbage
  • 2 cups cooked brown lentils (or green lentils)
  • 1 cup chopped orange bell pepper
  • 1 cup chopped green bell pepper
  • 1 cup halved cherry tomatoes (or grape tomatoes)

Instructions

  1. Evenly divide salad greens and red cabbage between four serving bowls.
  2. Evenly layer half of pico de gallo, cheese, cabbage, lentils, orange bell pepper, green bell pepper, tomatoes, and remaining half of pico de gallo on top of salad greens in “stripes."

Nutrition Facts
Rainbow Lentil Bowls
Amount Per Serving (1 bowl)
Calories 234 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 705mg31%
Carbohydrates 34g11%
Fiber 12g50%
Sugar 10g11%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.

Container Equivalents
2 Green
1 Yellow
½ Blue

2B Mindset Plate It!
Add a bit more protein for a great dinner option for the vegan plan. For non-vegans, add a protein for lunch.

If you have questions about the portions, please click here to post a nutrition question in our forums so our experts can help. Please include a link to the recipe.

Photos by Amanda Meixner and Dani Paris