Poke Lentil Rice Bowl

Name: Poke Lentil Rice Bowl
Total time: 10 min
Yield: 553 g
Ingredients: Chickpeas (boiled) 50 g; Blanched enoki mushrooms 100 g; Green leaf lettuce (raw) 100 g; Hetbahn Lentil Brown Rice+ 70 g; Frozen avocado 30 g; Crabia 18 g; Fresh cucumber 50 g; Onion 50 g; Squeezed lemon juice 10 ml; Condimento White Balsamic 10 ml; Perilla oil 5 g; Minced garlic 10 g; Monkshu liquid with allulose 20 g; Jin Soy Sauce Gold F3 30 g

https://youtube.com/shorts/hGDPbxo9y_c?si=SoM35evH9qlznDNW

Cook 10 min Difficulty EASY 391 kcal

#poke #lentil #healthy food #salad bowl #salmon #avocado #diet #protein #one-bowl meal #rice dish

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Ingredients

Main ingredients

Chickpeas (boiled) 50 g
Blanched enoki mushrooms 100 g
Green leaf lettuce (raw) 100 g
Hetbahn Lentil Brown Rice+ 70 g
Frozen avocado 30 g
Crabia 18 g
Fresh cucumber 50 g
Onion 50 g

Seasonings/Sauce

Squeezed lemon juice 10 ml
Condimento White Balsamic 10 ml
Perilla oil 5 g
Minced garlic 10 g
Monkshu liquid with allulose 20 g
Jin Soy Sauce Gold F3 30 g

Nutrition summary

Carbohydrates 77.62 g 62%

Protein 20.39 g 16%

Fat 12.22 g 22%

Serving size 553g

Cooking steps

1

Rinse the lentils thoroughly and boil them.
2

Add lentils and rice to a rice cooker and cook.
3

Cut the poke topping ingredients such as salmon, cucumber, and avocado into bite-sized pieces.
4

Mix soy sauce, sesame oil, and lemon juice to make the sauce.
5

Place the topping ingredients on top of the lentil rice.
6

Drizzle the sauce over and, if desired, add seaweed or sesame seeds as topping.

Poke Lentil Rice Bowl

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