BBQ Lentil Power Bowls

Lentils, coleslaw, roasted broccoli, and bbq sauce in a gray flat bowl.

5 from 3 votes

High protein lentils, caramelized roasted veggies, crunchy coleslaw, tangy BBQ sauce - these Power Bowls have it all! Texture and flavor dynamite! And they're so easy to make...perfect for a weeknight meal!

Prep Time15

Cook Time25

Total Time40

Course: Entrées

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 334kcal

Author: Jenn Sebestyen

Ingredients

For the Roasted Vegetables

4 cups chopped broccoli florets
2 bell peppers sliced (stem and seeds removed)
1 red onion peeled and sliced
1 tablespoon olive oil
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

For the Lentils

1 ½ cups dry brown or green lentils (or 4 cups cooked lentils)
4 ½ cups water or vegetable broth
salt and pepper to taste

For the Coleslaw

16 ounces coleslaw mix or a mix of shredded green cabbage, red cabbage, and carrots
½ cup homemade vegan mayonniase or your favorite store-bought vegan mayo
2 tablespoons organic cane sugar
2 tablespoons distilled white vinegar
½ teaspoon salt
¼ teaspoon black pepper

Extras

1 cup BBQ sauce store-bought or homemade
½ cup raw pumpkin seeds

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.

For the Roasted Vegetables

Drizzle the chopped broccoli, sliced peppers and sliced red onion with olive oil and sprinkle with salt and pepper. Toss well to coat evenly.
Spread out in one even layer onto the prepared baking sheet. Roast for 15 minutes, stir veggies, roast for 10 more minutes or until tender and caramelized.

For the Lentils

Once the veggies are in the oven, prepare the lentils.
Pick over the lentils and rinse them well under cold water and drain. Add to a pot with water (or broth) and bring to a boil.
Reduce the heat to a simmer, cover, and cook 15 to 20 minutes until tender. Do not overcook!
Drain any remaining water. Season with a sprinkle of salt and pepper.

For the Coleslaw

While the veggies are roasting and the lentils are cooking, add all of the coleslaw ingredients to a large bowl and mix well. Place in the fridge until ready to serve.
When ready to serve, taste and adjust seasoning, if necessary, adding an extra splash of vinegar or pinch of salt.

To serve

Add a scoop of lentils, roasted vegetables, and coleslaw to each bowl. Sprinkle with pumpkin seeds and add a dollop of BBQ sauce.

Notes

~ Follow the instructions to ensure all components of your dish are ready at the same time and in less than 45 minutes!

~ Pick through the lentils before cooking to ensure there are no rocks or small stones and rinse them well to remove any dust or debris.

~ Simmer the lentils in broth or stock instead of water for an extra flavor boost.

~ Do not add salt to the lentils until they are tender. If you salt them too early in the cooking process, they may not cook properly.

~To make these bowls even quicker and easier, use store-bought steamed lentils found in the refrigerated section or shelf-stable canned lentils.

~ Don't forget to season all components of the dish. A little salt and pepper go a long way in bringing out the flavors.

~ These power bowls are very hearty as is, but if you need even more try adding some grains, like quinoa or rice.

~ Add some leafy greens for added nutrients.

~ Nutrition facts calculated assuming 1 cup of cooked lentils, 1 cup of roasted vegetables, 1 cup coleslaw, 2 tablespoons pumpkin seeds, and ¼ cup BBQ sauce. These amounts are estimates.

Nutrition