As with most of my recipes, this one came together out of necessity—right after we got back from a trip to visit family in Pocatello. I opened the fridge and found… not much. Just a big bucket of greens from Costco. So, I turned to my pantry staples and realized it had been a while since I’d cooked with black lentils. I paired them with brown rice to build a complete protein, then added what else I had on hand—peperoncini, avocado, pumpkin seeds—and this bowl was born.
Did you know?
- A complete protein contains all nine essential amino acids that the body cannot produce on its own and must obtain through diet.
- Rice is relatively low in lysine, but a good source of methionine and cysteine.
- Lentils, on the other hand, are rich in lysine but somewhat lower in methionine and tryptophan.
- When you consume rice and lentils together, they complement each other, providing the full spectrum of essential amino acids your body needs.
Black Lentil Power Bowls with Creamy Caper Dressing
These Black Lentil Power Bowls are packed with plant-based protein, fiber, and healthy fats to keep you satisfied and energized. Black lentils offer iron, folate, and antioxidants, while brown rice brings complex carbohydrates and steady energy. The creamy cashew dressing with capers adds a flavorful tang and healthy fats, and the fresh greens, pumpkin seeds, and avocado round out the meal with vitamins, minerals, and nourishing textures. It’s a balanced, feel-good bowl you can enjoy for lunch or dinner—plus, the leftovers make tomorrow even easier.
Ingredients
For the Lentils:
- 1 cup black lentils
- 3 cups water
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
For the Brown Rice:
- 3 cups brown rice
- 3½ cups water
- Salt to taste
For the Bowls:
- Handfuls of salad greens
- Small handful pumpkin seeds
- ¼ cup (or more) sliced peperoncini
- 1 avocado halved and divided between bowls
Creamy Caper Dressing:
- 1 cup raw cashews
- 1 cup water
- 2 tbsp fresh lemon juice
- 2 tbsp stone-ground mustard
- 2 tbsp avocado oil
- 4 tsp capers
- 1 tsp apple cider vinegar
- 2 tsp garlic powder
- Salt and pepper to taste
Instructions
Cook the Rice:
- Add rice, water, and salt to your Instant Pot. Use the rice setting. Let it cook while you prep the rest.
Cook the Lentils:
- In a pot on the stove, combine lentils, water, cumin, coriander, garlic powder, onion powder, salt, and pepper.
- Bring to a boil, then reduce heat to low. Simmer uncovered until tender, about 20–25 minutes.
- If the water evaporates before lentils are fully cooked, add a splash more until they’re soft.
Make the Dressing:
- While lentils and rice cook, blend all dressing ingredients on high until smooth.
- Pour into a glass jar and refrigerate until ready to use.
Assemble the Bowls:
- Start with salad greens, then layer on lentils, brown rice, peperoncini, pumpkin seeds, and avocado slices.
- Drizzle generously with the creamy caper dressing.
