Easy everyday food // My go-to rainbow bowl with chickpeas and lentils
Hi lovelies, are you ready for another post in my little ‘Easy everyday food’ series? This time we have the highly requested recipe for my go-to rainbow bowl that I always post over on my instastory. This is one of my favorite meals when I need something that is healthy, filling and easy to make + it is perfect when I need to clean out my veggie drawer.
At first this might seem like a lot of work for an easy recipe, but it takes me no time to throw together and I usually have both lunch + dinner for two days, so it really saves me a lot of time. When I make this I never really use a recipe, I just throw everything together (I have made it a million times) and adjust the ingredients to what I find in my fridge and cupboards, but I have of course put together a recipe for you guys. Feel free to adjust it to your liking and to what you have available.
Find more of my ‘Easy everyday food’ right here!
Rainbow bowl base
Below you can find the recipe for the baked chickpea/lentil mix + the dressing, but first I want to talk about the base. I always mix it up and just use whatever I have available, it is a great way to get to use leftover veggies and fight food waste, so simply adjust the base to suit your taste and to whatever greens and veggies you have available – time to get creative! ♥
I have listed some of my personal favorites below:
Thinly sliced beet
Fresh herbs – basil, parsley etc.
Crumbled feta cheese
Mixed seeds – sunflower, pumpkin, chia, hemp, flax etc.
Baked chickpeas and green lentils – 4 servings:
1 can (or 240 grams boiled) chickpeas*
1 can (or 265 grams boiled) green lentils*
2 tablespoons olive oil
4 teaspoons dried herbs, I use basil, thyme, rosemary and oregano
1/2-1 teaspoon garlic powder
1 teaspoon sea salt
*the amounts are not too important, simply adjust the amounts of oil and herbs
Start by pre-heating your oven to 200 c / 400 f. Drain and rinse the chickpeas and lentils, shake off excess water (if you want them very crispy, then gently pat off the water with a clean dishtowel) and add them to a bowl. Add the olive oil to the bowl as well and stir until the chickpeas and lentils are covered. Add the spices and stir until they are well covered. Pour the chickpeas and lentils onto a baking tray lined with parchment paper and bake them for about 25 minutes or until the chickpeas are nice and crispy.
Herb dressing with balsamic vinegar
4 tablespoons olive oil
4 tablespoons balsamic vinegar
1 tablespoon honey
The juice of 1 lemon
1/2 teaspoon garlic powder
3 teaspoons dried herbs, I use basil, thyme, rosemary and oregano
Simply whisk everything together and it is ready to be served – store leftovers in the fridge.