Smoky Peruvian-Style Red Lentil Pilaf Bowl

I N G R E D I E N T S

• 1 package cooked Tolerant Smoky Peruvian-Style Red Lentil Pilaf
• 1 speared, Sweet Potato
• 1 Avocado
• 4 sliced, Radishes
• 1 cup Black Beans
• 2 cups Mixed Greens and Alfalfa Sprouts
• 1 cup pan-roasted, Corn Kernels
• ½ cup chopped, Cilantro
• ¼ cup Extra Virgin Olive Oil

I N S T R U C T I O N S

1. Cook Tolerant Smoky Peruvian Red lentil Pilaf.
2. Preheat oven to 350 degrees.
3. Cut your sweet potato into spears. Mix spears, salt + pepper, and olive oil in a bowl. Place on a baking sheet, then place the sheet in the oven and bake for 20 minutes or until soft.
4. While the sweet potato is baking, pan roast your corn for 5-7 minutes.
5. When sweet potatoes and roasted corn are cooked begin to fill your bowl.
6. Use your greens and Tolerant Smoky Peruvian-Style Red Lentil Pilaf as the base. Garnish with remaining vegetables and herbs. Top with an olive oil drizzle.
7. Enjoy!