A look inside my new fridge - a foodies best friend!

Easy everyday food // My go-to rainbow bowl with chickpeas and lentils

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!

Easy everyday food // My go-to rainbow bowl with chickpeas and lentils

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:

Leafy greens
Cabbage
Bell pepper
Carrots
Sprouts
Avocado
Radishes
Edamame beans
Sweet corn
Cucumber
Asparagus
Thinly sliced beet
Peas
Scallions

Fresh herbs – basil, parsley etc.

Crumbled feta cheese

Mixed seeds – sunflower, pumpkin, chia, hemp, flax etc.

Easy everyday food // My go-to rainbow bowl with chickpeas and lentils

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
Pepper

*the amounts are not too important, simply adjust the amounts of oil and herbs

Directions:
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.

Easy everyday food // My go-to rainbow bowl with chickpeas and lentils

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.

Easy everyday food // My go-to rainbow bowl with chickpeas and lentils

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

   

Comment

There are no comments yet.

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Next post

A look inside my new fridge - a foodies best friend!