This healthy meal featuring Great River Milling lentils is spiced with matcha, agave, basil and lime. Packed with earth-friendly flavors and plant-based protein, it's got that wow factor that keeps you coming back for more.
INGREDIENTS
MATCHA DRESSING
1 cup plain yogurt, dairy free if desired
1 tbsp chopped fresh basil
2 tsps matcha powder
2 tsps grated lime peel
2 tbsps lime juice
3 cloves minced garlic
1 tsp agave nectar
salt and pepper
water, as needed to thin (optional)
LENTIL BOWLS
1 lb chopped broccoli (florets and stems)
1 tbsp grapeseed oil
salt and pepper
2 cups cooked black lentils
1 1/3 cups cooked farro (or whole grain of choice)
OPTIONAL GARNISH
fresh basil
sunflower seeds
edible flowers
INSTRUCTIONS
PREPARE BOWLS
Preheat oven to 450 degrees Fahrenheit.
Mix broccoli, grapeseed oil, and salt and pepper. Spread on baking sheet and place on center rack of the oven. Cook for 20 minutes, stir, and cook for an additional 10 minutes, or until desired doneness is reached.
Divide cooked black lentils, farro, and broccoli between bowls. Drizzle with matcha dressing and garnish with basil, sunflower seeds, and edible flowers if desired.
PREPARE DRESSING
Whisk yogurt, basil, matcha powder, lime peel, lime juice, garlic, agave nectar, and salt and pepper. If dressing is too thick, gradually stir in water until desired consistency is reached. Set aside until ready to serve.
