Last week The Kid and I took a road trip to Austin. I love Austin! It’s so laid back and it’s also a great place to get meals that are on the healthy side. After all it’s the birthplace of Whole Foods, and there are also plenty of vegan places to choose from. Not just weird vegan places, but vegan restaurants that could easily pass for the real thing. No lie!
Austin holds a special place in my heart as a Mom because it’s one of the few places that The Kid can actually get fun things like donuts, cupcakes, and dairy free treats. A quick google brings up all kinds of options and we ended up at a vegan ice cream place as our first stop. The Kid squealed when she got ice cream in a waffle cone with toppings!!!!
I found an amazing burrito at whole foods called The Curry Tiger burrito by Sweet Earth Natural Foods. I love all things curry so this was a no brainer choice in their line up of burritos. I wanted to attempt a similar flavor combo at home so I took a quick pic of the wrapper so I knew sort of what was in it. Lentils, potatoes, and a few other things.
I got creative and made a bowl version without the tortilla, and a bit more veggies and less lentils. It’s one of those recipes that you can play around with. If you want a different ratio, cut back on the veggies and make more lentils. The burrito had seitan which is a meat substitute. Since we aren’t vegan, I stirred in cubed chicken breast for added protein. You can have it without extra protein or choose one that you like – seitan, tofu, chicken, beef.
Curried Lentil Bowl with Root Veggies and Pepitas
- 1 cup (140g) dry lentils (mixed colors is fine)
- 1 cup chicken or vegetable broth
- 1 cup water
- 1 Tbsp curry powder
- 2 cups (280g) sliced carrots
- 2 medium potatoes, cubed ( approx 400g)
- 3 medium zucchini, sliced (approx 400g)
- 1/4 cup (30g) pepitas
Place the lentils, broth, water, and curry powder in a pot and bring to a boil. Lower heat, and simmer partially covered for about 10 minutes. Add the carrots and potatoes and stir to mix them in. Continue simmering for another 5 minutes, then add the zucchini.
If the lentils have absorbed most of the liquid, you can add a little more water or broth. Once the vegetables are tender and the lentils are cooked, remove from heat. Divide evenly into bowls and top with the pepitas.
Makes 4 servings at approximately 284 calories each – 15g protein, 47g carbs, and 4g fat.
I used a mix of green and red lentils because that’s what I had on hand. You can pick a mix of colors or use just one. You’d be surprised at how many lentil colors are out there. They’re the Skittles of the vegan world! They’re also really inexpensive too so I used them a lot as a side dish or stirred into things like meatballs, soups and stews.
Just because you’re not vegan, doesn’t mean that you can’t enjoy vegan meals. It’s all about the taste and flavor. If your tastebuds are happy, then the rest of you will be too. 🙂