Chicken & Curried Honey Lentils Harvest Bowls
Long gone are the days of main dishes and multiple sides all in one meal. It's far easier to simply serve everything all together and that's exactly what works with this lentil-centric harvest bowl that's perfect for the fall season!
Servings: 4 servings
Ingredients
For the lentils
- ½ cup chopped onion
- 1 teaspoon kosher salt
- 1 ½ teaspoons yellow curry powder
- ¾ cup green lentils
- 2 cups water
- 1 ½ tablespoons honey
For the vegetables
- 1 medium (12 ounces) celery root cut into ½-inch pieces
- 12 ounces Brussels sprouts halved
- 1 medium beet cut into ½-inch pieces
- 1 Delicata squash cut into ½-inch slices
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the chicken
- 8 ounces chicken breasts (about 2 breasts)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 ½ teaspoons chipotle powder
For the dressing
- ⅓ cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons water
For the bowl
- 8 ounces lettuce
- ½ cup toasted pumpkin seeds
- ½ cup dried cranberries
- 4 ounces goat cheese
Instructions
- Make the lentils: In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer. Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes. Once cooked, remove from the heat, add the honey, and set aside until ready to assemble the bowls.½ cup chopped onion, 1 teaspoon kosher salt, 1 ½ teaspoons yellow curry powder, ¾ cup green lentils, 2 cups water, 1 ½ tablespoons honey
- Preheat the oven to 425°F.
- Roast the vegetables: Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast in the preheated 425°F oven until the vegetables are browned and tender, 20-25 minutes. Remove from the oven and set aside.1 medium (12 ounces) celery root, 12 ounces Brussels sprouts, 1 medium beet, 1 Delicata squash, 2 tablespoons olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Roast the chicken: Drizzle the chicken breasts with oil and sprinkle with salt and chipotle powder. Roast in the preheated 425°F oven until the center registers 165°F. Remove from the oven and let it rest until the internal temperature reaches 165°F, 5-10 minutes. Slice and serve.8 ounces chicken breasts (about 2 breasts), 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 ½ teaspoons chipotle powder
- Prepare the dressing: In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency.⅓ cup tahini, 2 tablespoons fresh lemon juice, 1 clove garlic, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons water
- Assemble: Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese.8 ounces lettuce, ½ cup toasted pumpkin seeds, ½ cup dried cranberries, 4 ounces goat cheese
Video
Nutrition
Serving: 1serving | Calories: 775kcal