Autumn Rice & Lentil Nourish Bowl
Serves 2
  • ½ cup brown lentils
  • ½ cup basmati rice brown or white
  • 3 cups water
  • 1½ cups brussel srprouts
  • 2 cups pumpkin, chopped into cubes
  • 2 cups spinach or kale
  • Sauerkraut
  • Sprouts
  • 1 Tbs. coconut oil for frying
  • Tahini Sauce
  • 1 Tbs. tahini
  • 1 Tbs. lemon juice
  • 1 tsp. Gluten free & low sodium soy sause
  • Warm water
  1. Soak lentils in water at least 8hrs prior to cooking.
  2. Start with roasting the pumpkin in the oven. Pre heat oven to 180*C, cook for about 30-40 minutes until nice and soft.
  3. Add the lentils, rice and water to a medium saucepan and let cook for about 20-30 mins, once cooked, poor out remaining water and let sit with the lid on.
  4. Cut brussel sprouts in half and cook in a frying pan for about 15 mins with coconut oil until it starts to get soft and starts to brown.
  5. To make tahini sauce, mix tahini, lemon juice, soy sauce in a mug and add small amounts of warm water until it thickens. (don't add too much water or it may become too runny).
  6. Get a bowl and first add in greens then rice and lentil mix, add all remaining ingredient and top with a drizzle of tahini sauce and extra lemon or soy sauce if needed.
Recipe by Life of Goodness at