The Hot Chocolate Lentils from the Wicked Healthy Cookbook are an awesome taco filling – which is how they were designed. If you seldom have tortillas on hand however, they also make a great protein candidate for bowl-making. I therefore present you with the Hot Chocolate Lentil Bowl. And it is a beauty (even for dark brown food). For the lentils, in order to respect copy and recipe rights, I will steer you to the book via the link above (or a link to a similar but adapted recipe from the A2K blog in the ingredient list below).
Yield: 4 bowls
What you need:
- 1 recipe Hot Chocolate Lentils
- 2 ripe plantains (dark yellow/brown with lots of black spots), peeled, quartered lengthwise and sliced into 1″ chunks
- 4 packed cups of de-stemmed kale, torn into bite-size pieces
- 1 cup stewed tomatoes, chopped fresh tomatoes or salsa
What you do:
- While you’re heating up or making the Hot Chocolate Lentils, set up your steaming apparatus. Bring the water to a rolling boil and add the steamer basket with the plantain chunks in there. Steam for 7-10 minutes, until the plantain has gone from orange to yellow and is getting soft and sweet.
- Uncover, strew the kale on top of the plantain, cover over again and steam another 2-3 minutes, until the kale is wilted but nice and bright. Turn of the heat and uncover (so the kale doesn’t turn dark olive and drab…)
- Artfully split equal amounts of the lentils, plantain kale and tomato between four bowls. Alternatively, layer it into a mason jar for a quick lunch later in the week. (Since you really want chocolate at lunch rather than supper. Unless you’re on the night shift.)