Another day, another Power Bowl! And this time, we’re making a Mushroom Lentil Power Bowl!
This bowl is packed with plant protein, a ton of fiber and of course even more flavor!
So what’s in it? And why add these things to your diet? Nutrition class is in session!
Nutrition Details
Quinoa (contains all nine essential amino acids, is full of protein, iron, fiber, magnesium and antioxidants)
Mushrooms (high in potassium and low in sodium so these are great for your heart! They also contain antioxidants like selenium and vitamin B6, which can help boost the immune system.)
Onion (full of antioxidants AND onions contain antibacterial properties so they will do their part in fighting off infections in your body! How cool is that?!)
Lentils (Two words: Protein and Fiber!!) With this combo, you will feel satiated for longer)
Avocado or guacamole (Healthy fats, fiber and vitamins C,E and K)
Cabbage (contains great prebiotics and fiber so this is a superfood for your gut and digestive system)
Your favorite hot sauce!
Let’s Get Cooking!
This PowerBowl is just like all of my other ones that I’ve created…… So easy to make!
Quinoa
When using uncooked quinoa, I always start with quinoa cooking first! Always rInse your quinoa under running water in a strainer before adding it to your pan. Once your quinoa is rinsed, add 1 cup to a saucepan and add 2 cups of water (or veggie broth). No matter which liquid you use, it’s always a 1:2 ratio. Bring to a boil and once it begins to bubble, lower your heat and let it simmer with the lid on for about 15 minutes. Once the 15 minutes is up, take off the heat and set aside with the lid still on so it can finish cooking and that water can fully evaporate.
Veggies
Next, give your veggies a quick chop. I like my mushrooms sliced relatively thin and my onions in small pieces. (Everything just cooks faster that way! Speed! Efficiency! Let’s go!) Same goes for the cabbage, I like a pretty fine, thin chop for my cabbage.
Heat avocado oil in a pan for a few minutes and add your mushrooms and onions. Stir fry until the mushrooms become soft and onions are translucent. Your mushrooms will release a bit of moisture and that’s perfect because we are going to be adding our seasonings next. I always make sure I have a bit of moisture in my pan when I add my seasonings so they don’t get burnt and gross.
Once the mushrooms and onions are cooked, seasoned and tasty, throw in as many handfuls of cabbage as your heart desires! Once it’s cooked down, it will shrink a ton so add way more than you think you’ll need. Depending on how much you add, it should take around 2-4 minutes for the cabbage to get nice and soft.
Assembling Your Mushroom Lentil Power Bowl
Now it’s time for good old store bought pre-cooked lentils to save the day and for assembly time to begin! I don’t know what it is but I absolutely despise cooking lentils. DESPISE!! Out of the trillions of times I’ve tried it (and no way am I exaggerating!), I can never ever cook them correctly. So store bought it is!
Moving on… it’s time to eat! Fluff your cooked quinoa with a fork and place half in a bowl, add your mushroom onion cabbage mix, cooked lentils, avocado or guacamole and smother that thing in hot sauce or salsa!
I really hope you enjoy this simple, nutritious Power Bowl as much as I do! Happy cooking everyone!
Looking for other Power Bowl recipes? Check out more here : https://leahsvegankitchen.com/category/powerbowls/
Mushroom Lentil Power Bowls
Ingredients
- 1 cup Uncooked Quinoa
- 2 cups Water
- 1 tbsp Avocado Oil
- 1/2 pound Sliced Mushrooms of choice (White, Baby Bella, Shiitake, etc) 1/2 pound = one traditional sized package
- 1/2 Onion Yellow, Chopped
- 1-2+ cups Raw Cabbage Chopped finely
- 1 cup Cooked lentils
- Avocado / Guacamole
- Hot sauce of choice
Spices for Veggies
- 1/2 tsp Cumin
- 1/2 tsp Garlic Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Smoked Paprika
- salt and pepper to taste
Instructions
- Bring water and quinoa to a boil. Lower heat to a light simmer and let cook with the lid on for about 15 minutes. Once 15 minutes is up and the water is mostly all evaporated, take off the heat and let rest with the lid on for an additional 5 minutes. Fluff with a fork and set aside.
- Heat avocado oil in a pan. Add sliced mushrooms and chopped onions and cook until mushrooms are soft and onions are translucent. Add a splash of water and add all seasonings. Add chopped cabbage and cook until completely softened. This should take just a few minutes.
- Assemble your bowl with cooked quinoa, precooked lentils, veggie mix, avocado or guacamole and hot sauce of choice. Enjoy!
