Vegan Rice & Lentil Bowls

We've been on holiday for two weeks and eating like it, so it was a real treat to come home from all that decadence and plan some clean eating menus.  First on the list -- drain the pantry of odd bits of beans and grains that I've had lying around for the past couple of months.  That said, you can make this recipe your own with similar items that you might have hanging around too. This combination was worth noting, however... all the flavors really played off of each other and made for a deeply satisfying, restorative and filling meal.  

Vegan Rice Bowl with an Aperol Spritz, a perfect low-alcohol summer refresher and pair for this flavor combination.

Vegan Rice Bowl with an Aperol Spritz, a perfect low-alcohol summer refresher and pair for this flavor combination.

Vegan Rice & Lentil Bowls

Serves 4 generously. (with leftovers for lunch the next day!)

Ingredients:

1 1/2 cups of short grain rice

1 cup canary lentils

6 carrots, sliced longwise

1 12oz can of garbanzo beans

3 T coconut cream

1 t allspice

1 t coriander

1 t turmeric

Avocado or Olive oil

Salt

For Garnish:

Chopped pickled red onion

Chopped scallions

Toasted almonds

Procedure:

Boil a few cups of water in a wide enough saucepan to hold the carrots.  Add a generous amount of salt to water (you want it like pasta water, to taste like the ocean).  Add carrots to boiling water and cook until tender.  Reserve the boiled water, remove carrots and place on a baking sheet (I like to use parchment paper on my baking sheets but you like crispier edges, just place directly on the sheet). 

Drain garbanzo beans and rinse thoroughly.  Add rinsed beans to baking sheet.  Toss carrots and beans in olive oil, allspice, turmeric, coriander and salt and set aside.  Preheat oven to 425F at this point.

Meanwhile, add lentils to reserved water and bring to a boil again.  Reduce to a simmer and cook for 5 minutes or until tender but still holding their shape.  Drain lentils, toss in a little oil and set aside.  

In a separate pot, bring rice and 2 3/4 cup water to a boil.  Reduce to a simmer and cover with lid.  Cook until rice absorbs all water, approximately 20 minutes.  As soon as water is absorbed, turn off heat, top the rice with coconut cream and lentils and place lid back on the pot to steam and rest.  At this point, put carrots and beans in the oven and roast until crisp, about 15 minutes.  

Once carrots and beans are ready, remove lid from rice pot and fluff the rice, lentils and coconut together with a fork.  Add salt to taste.  

To serve, scoop a cup or two of rice mix into a bowl, and top with a few carrots, garbanzo beans, and any of the suggested garnishes.  

Carrots and Beans, before heading into the oven.

Carrots and Beans, before heading into the oven.