How to Make Crispy Roasted LentilsChipotle Lime Black Bean BowlsCrispy Shaved Brussels Sprout Salad with Cilantro Lime DressingBuffalo Chickpea SaladMaple Miso Whipped Sweet Potatoes with Cornmeal Crusted Tofu
This recipe shows you how to make perfectly crispy roasted lentils, complemented by flavorful sides including chipotle lime black bean bowls, crispy shaved Brussels sprout salad with cilantro lime dressing, buffalo chickpea salad, and maple miso whipped sweet potatoes with cornmeal crusted tofu. A delicious and wholesome meal perfect for any occasion.
Ingredients
Main ingredients
- ¾ cup dry French or small brown lentils or 1 can drained and rinsed
- ½ vegetable bouillon cube if cooking from dry lentils
- 1 tablespoon avocado oil or your fave high smoke point oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- to taste Kosher salt
- black beans for chipotle lime black bean bowls
- chipotle peppers for chipotle lime black bean bowls
- lime for chipotle lime black bean bowls
- rice for chipotle lime black bean bowls
- avocado for chipotle lime black bean bowls
- fresh brussels sprouts for crispy shaved brussels sprout salad
- cilantro for crispy shaved brussels sprout salad
- lime juice for crispy shaved brussels sprout salad
- sweet potatoes for maple miso whipped sweet potatoes with cornmeal crusted tofu
- miso paste for maple miso whipped sweet potatoes with cornmeal crusted tofu
- maple syrup for maple miso whipped sweet potatoes with cornmeal crusted tofu
- cornmeal for maple miso whipped sweet potatoes with cornmeal crusted tofu
- tofu for maple miso whipped sweet potatoes with cornmeal crusted tofu
Instructions
Instructions
- Start by rinsing your lentils thoroughly to remove dirt and any unwanted bits for clean lentils.
- If cooking dry lentils, add them to the pressure cooker with 2 ½ cups water and the bouillon cube. Lock the lid with a fresh sealing ring.
- Bring the cooker to high pressure and cook for about 15-17 minutes until the valve hisses, locking steam inside.
- When done, do a slow release to keep lentils tender but not mushy.
- Drain any leftover liquid and spread lentils on a parchment-lined baking tray. Pat dry if possible.
- Toss lentils with avocado oil, garlic powder, onion powder, and salt, coating every lentil well.
- Roast in a preheated oven at 425°F for 15 minutes. Toss to keep even, then roast 5-8 more minutes until golden and crispy. Let cool completely before using.
Notes
Store roasted lentils in an airtight container at room temperature to keep crisp for a few days. Keep beans and rice refrigerated in sealed containers. Salads last best separated with dressings added last minute. Maple miso whipped sweet potatoes freeze well and thaw slowly in fridge. Prep once to enjoy meals all week.