Vegan Revival Lunch Bowl


Are you scratching your head right now wondering what in the fresh heck a “Revival Lunch Bowl” is? Thought so. Frankly, I’m not super sure either, but calling this “Black lentils, spinach, rainbow carrots, and black rice with walnut oil + vinegar dressing” was really a (delicious) mouthful. I’m going with “Revival Lunch Bowl” because it’s a super energizing lunch option that you’ll likely eat out of a bowl and will have plenty of energy to spare come 3pm.


Now you might also be wondering why someone following a low FODMAP diet is eating rice and lentils? I’m a little over three years into the FODMAP diet, so I’m well past the elimination phase. I’ve been able to decipher pretty well which foods I can do and which I must avoid at all costs. Rice is generally OK for me as long as it is in 1/2 cup or smaller servings and I don’t eat it too frequently. Beans on the other hand, they’re not really my friends. I did discover the black lentil recently though, and I am able to tolerate those from a can in small quantities that have been properly rinsed (!!!!!) emphasis on the rinsing. They’re just a touch easier to digest than dried lentils, even when soaked, for me anyway. The thing you’ll find on your own personal gut health journey is that something that works well for me might actually be really difficult for you to digest. But the important thing is to try and not to limit yourself of too many foods for too long.


Regardless of whether or not you’re experiencing gut health issues, you’ll still reap the benefits of this super quick and delicious lunch that you can meal prep in around 45 minutes! Seriously, 45 minutes is all it took for me to prep an entire week of lunches, most of which was hands-off time for the carrots to roast!


Ingredients

2 bags baby spinach

1 can black lentils

2 cups black rice (or which ever type of rice you prefer)

2 bunches rainbow carrots

ghee, butter, or olive oil for roasting

For the dressing:

2 tbsp walnut oil

2 tbsp olive oil

2 tbsp apple cider vinegar

salt + pepper to taste

pinch of nutmeg


  1. Preheat oven to 375 and line a baking sheet with parchment

  2. Slice rainbow carrots and arrange on baking sheet

  3. Coat with melted ghee, butter, or olive oil and salt + pepper

  4. Roast for approx. 45 mins

  5. In the meantime, bring a pot of salted water to boil and add rice. Cook until tender.

  6. While rice is cooking, rinse lentils and add to a pan with your spinach. Add a little extra olive oil here for flavor.

  7. Mix your dressing in a blender to combine.

  8. Once all ingredients are prepared, add to your chosen lunch containers, pour in some dressing, and you’ll thank yourself Monday morning when you can grab + go!






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