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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!