2 cups Cooked Brown Lentils
2 Nori Sheets, cut into squares
2 Avocados, freshly sliced
1 Carrot, cut into strips
½ Cucumber, peeled into ribbons with a potato peeler
4 tbsp Sesame seeds, lightly toasted on a dry pan
2 tbsp Coconut Aminos (optional, but they're a soy-free substitute for soy sauce)
2 tbsp Rice Wine Vinegar
2 tbsp Olive Oil
1
Divide the lentils between the bowls to create a base
2
Divide the nori squares and place them at the edge of the bowl
3
Arrange the avocado, carrot and cucumber around the sides of the bowl
4
Sprinkle the toasted sesame seeds onto the veggies
5
Mix together the coconut aminos (if using), rice wine vinegar and olive oil and drizzle over the bowls before serving
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories365
- % Daily Value *
- Total Fat 17g22%
- Total Carbohydrate 30g11%
- Protein 12.5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 cups Cooked Brown Lentils
2 Nori Sheets, cut into squares
2 Avocados, freshly sliced
1 Carrot, cut into strips
½ Cucumber, peeled into ribbons with a potato peeler
4 tbsp Sesame seeds, lightly toasted on a dry pan
2 tbsp Coconut Aminos (optional, but they're a soy-free substitute for soy sauce)
2 tbsp Rice Wine Vinegar
2 tbsp Olive Oil