Lentil, Roasted Veggie & Avocado Bowl
Lentils provide dietary fiber, avocado and olive oil support vascular function, dark leafy greens are powerhouses for blood sugar balance (thanks to their magnesium and potassium), and colorful vegetables add antioxidants that protect heart tissue. When we reduce inflammation through daily food choices, nourishment is supportive, and self-love becomes something practiced daily because heart health is built through consistent, compassionate care, not rigid rules.
By Health Coach Ellen Postolowski
Ingredients:
Ingredients:
- 1 cup cooked green or brown lentils
- 2 cups roasted begetables (zucchini, carrots, red onion, sweet potato)
- 2 cups baby arugula or spinach
- 1 ripe avocado, sliced
- 1-2 Tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- Juice of 1 lemon
- Sea salt and black pepper to taste
Optional Add-Ins:
Optional Add-Ins:
- Pumpkin seeds or hemp seeds
- Poached or hard-boiled egg
- Fresh parsley or basil
- Kalamata olives
Directions:
Directions:
- Roast vegetables at 400°F with olive oil and salt until tender (~25 minutes)
- Warm lentils gently and season with olive oil, lemon, mustard, salt, and pepper mixed in a separate bowl
- Assemble bowls with greens, lentils, roasted vegetables, and avocado
- Finish with herbs, and optional (but encouraged) add-ins, and an extra squeeze of lemon
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