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Coconut Kale & Lentil Bowls With Roasted Kabocha Squash and Jasmine Rice
KALE AND CARAMEL24Ingredients
70Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup jasmine rice (or basmati rice (185 g)
- 2 cups water
- 1 3/4 lb. kabocha squash (seeded and cut into half-moons 1⁄2 inch, 1.3 cm thick)
- 1 Tbsp. coconut oil (melted)
- salt
- freshly ground black pepper
- 1 Tbsp. coconut oil
- 1 yellow onion (or small white, diced)
- 1 Tbsp. fresh ginger (finely grated or minced)
- 3/4 cup black lentils (or dried brown, green)
- 2 3/4 cups low sodium vegetable broth
- 1 bunch kale (stemmed and torn into bite-size pieces)
- 1/2 cup full fat coconut milk
- 2 Tbsp. lime juice (freshly squeezed)
- 1 Tbsp. tamari
- 1 pinch red pepper flakes
- 1/4 cup sesame tahini
- 1/8 cup full fat coconut milk
- 1/8 cup water
- 1/4 tsp. minced garlic
- 3 pinches sea salt
- black sesame seeds
- coconut flakes
- red chili flakes (for topping)
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium1690mg48% |
| Protein15g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate83g28% |
| Dietary Fiber13g52% |
| Sugars9g |
| Vitamin A440% |
| Vitamin C280% |
| Calcium40% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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