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RECIPE: Lentil-Edamame Bowls
- Yield: Serves 4
Description
This recipe is adapted from The Forest Feast Road Trip, available on Amazon, by Erin Gleeson, an artist and cookbook author who lives with her family in Northern California.
Ingredients
Scale
- 1 sweet potato, peel on
- Olive oil
- Salt and pepper
- 4 cups cooked lentils
- 2 cups shelled edamame beans
- 6 ounces baked marinated tofu, cubed
- ½ cup fresh cilantro leaves
- 3 scallions, chopped
- 1 avocado, sliced
For sesame vinaigrette:
- 3 tablespoons liquid aminos or soy sauce
- ¼ cup olive oil
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
Instructions
- Use a mandoline to slice thin round “chips” out of the sweet potato (choose one that’s long and slender, if possible).
- Spread the chips out on a baking sheet and drizzle generously with olive oil, using your hands to coat them. Sprinkle with salt and pepper. Bake at 425℉ for 15-20 minutes, just until some edges start to brown (they should have some crunchy and some soft bits).
- Whisk or shake all sesame vinaigrette ingredients together. Mix the lentils and edamame with some of the vinaigrette. Divide among four bowls.
