Bourbon Baked Lentil Power Bowl
Prep Time: 15 Minutes
Total Time: 30 Minutes
Servings: 10
Our favorite bourbon baked lentils served over top of rice and garnished with shredded chicken, lettuce, corn, peppers, and a drizzle of ranch.
Ingredients
Directions
Nutrition
Ingredients
1 lb (500 g) bacon, thick cut, cut into ½ inch pieces
1 cup (250 mL) yellow onion, small dice
1 cup (250 mL) light brown sugar
2 Tbsp (30 mL) pomegranate molasses
2 Tbsp (30 mL) seeded Dijon mustard
¼ cup (60 mL) apple cider vinegar
2 Tbsp (30 mL) Worcestershire sauce
1 lb (500 g) whole red lentils, dry
20 oz (625 g) cooked chicken thighs, shredded
5 cups (1.25 L) brown rice, cooked
10 cups (2.5 L) shredded iceberg lettuce
5 cups (1.25 L) sweet corn kernels
5 cups (1.25 L) red bell peppers, julienne
Directions
- Preheat an oven to 300°F (150°C).
- In a large rondeau or Dutch oven, render bacon over medium-high heat until browned and crispy.
- Add onion and garlic and sauté until translucent and aromatic.
- Add water, BBQ sauce, sugar, ketchup, molasses, bourbon, mustard, vinegar, and Worcestershire sauce. Bring to a boil then, reduce to a simmer and cook for 5 minutes.
- Add lentils, cover the pot and transfer to the oven. Bake for roughly 3 hours, stirring every 45 minutes. Add more water if the dish gets too dry.
- Remove lid and increase oven temperature to 325°F (160°C) for the last hour.
- Remove from oven and thin with water if desired. Fold through the shredded chicken and set aside for the bowl build.
- To plate this dish, prepare a base of rice and pour a spoonful of baked lentil and chicken mixture to the side. Top with lettuce, corn, peppers, almonds, and a drizzle of ranch.
Nutritional Information
- Serving Size: 2 ¾ cups (675 mL)
- Per serving:
- Calories 1070
- Total Fat 47 g
- Saturated Fat 11 g
- Cholesterol 140 mg
- Carbohydrates 113 g
- Dietary Fibre 13 g
- Sugar 50 g
- Protein 44 g
- Sodium 2680 mg
- Potassium 1041 mg
- Folate 182 mcg
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