Lentil-Edamame Bowls

Based on Erin Gleeson's recipe in The Forest Feast Road Trip.

Ingredients

Makes 4 bowls

  • 1 sweet potato, peel on
  • Olive oil
  • Salt & pepper
  • 4 c (800g) cooked lentils
  • 2 c (310g) shelled edamame beans
  • Everyday Sesame Vinaigrette
  • 6 oz (170g) baked marinated tofu, cubed
  • 1/2 c (15g) fresh cilantro leaves
  • 3 scallions, chopped
  • 1 avocado, sliced

Timers

20:00

Preparation

  1. Use a mandoline to slice thin round "chips" out of 1 sweet potato (choose one that's long and slender if possible).
  2. Spread the chips out on a baking sheet and drizzle generously with olive oil, using your hands to coat them. Sprinkle with salt & pepper. Bake at 425°F (220°C) for 15-20 min, just until some edges start to brown (they should have some crunchy and some soft bits).
  3. Mix the lentils, edamame, and some of the Everyday Sesame Vinaigrette. Divide among 4 bowls.
  4. Top each bowl with tofu (look for a sesame, ginger, or teriyaki flavor), cilantro, scallions, and avocado. Add a big pile of the sweet potato chips when they come out of the oven and a bit more salad dressing over each bowl.