lunch bowl

Spicy Broccoli Bowl w/ Creamy Ginger Lentils by Lindsey | Dolly and Oatmeal


i had originally planned to tell you all about cauliflower pizza and how amazing and easy it is to make at home.  but clearly by the title and the photo thus far, that isn't happening!  i really never knew how difficult it was to make a cauli-based crust until i tried, and tried, and tried again - and miserably failed at it each time!  the internet would have you believe that it's easy.  it's not, guys.  my pal ashley said that my failures could have something to do with attempting to make it vegan-friendly - no parmesan or eggs to bind could have been my problem, i suppose.  but when something is so delicate and difficult to make, i ask myself: why make something that's not moving us to our collective goal: getting a meal on the table! i'm all about taking challenges in the kitchen, but there's a time and place for everything.  so whether you have babies, or you're putting in long hours at work, what i think we collectively need is composed, but easy-to-put-together food, something that nourishes each part of us.

that's where this bowl comes in.  it's definitely a nod in a few directions: it's meal-prep easy, it provides leftovers for the week, and it's a bright little bowl that definitely has spring in its sights!  there's 3 major components of the dish, (all of which can made ahead of time for easy execution) the spicy broccoli, cooking the lentils, and whisking together the sauce. 

the broccoli stays super bright here because all you're doing is a quick steam; it's then tossed with chili oil, lemon, and some salt -- so good!  the lentils are cooked easy-peasy, and the tahini-based sauce is simply whisked together.  you can make the components the day/night of, or make them on your designated food prep day (if you have one.  don't feel bad if you don't, i'm all over the place with prepping food these days!) and refrigerate them until you're ready to make the bowl.  the only component that requires your time the day/night of is a super quick saute of onion, ginger, and garlic πŸ‘πŸΌso while the ingredient list may look like a beast, it's really not when it's broken down - promise!

big love to you all, and happy almost spring equinox! πŸ™ŒπŸΌ

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!



spicy broccoli bowl w/ creamy ginger lentils | v & gf

you could easily double this recipe for more leftovers (especially if you're making this recipe for 2) throughout the week.  while i love lentils as a protein, if you're not strictly plant-based, shredded chicken could be a great substitute.  the sauce makes a bit extra, i used it up as a dressing for salads, or a dip for an afternoon snack.  

| makes 4 servings |

sauce

  • 1/4 cup tahini 
  • 2 tablespoons lime juice
  • 1 tablespoon coconut aminos (or gluten-free tamari)
  • 1 teaspoon sweetener, such as coconut nectar or maple syrup
  • water to thin
  • salt & pepper

lentils

  • 1 cup green french lentils, rinsed and picked over for any shriveled lentils
  • 3 cups water
  • 1 tablespoon extra virgin coconut oil
  • 3 spring onions (or 2 bunches green onions), light and white green parts sliced thin
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped cilantro

broccoli

  • 1 head broccoli, cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon spicy sesame oil (i like this one)*
  • pinch of salt

*if you don't have spicy sesame oil, or don't want to purchase it.  simply use 1/2 - 1 teaspoon crushed red pepper flakes.



method

  1. for the sauce.  whisk together the tahini, coconut aminos (or tamari), lime juice, and sweetener.  drizzle in water, a little at a time, until you get a runny consistency that coats the back of a spoon.  season with salt and pepper. set aside.

  2. for the lentils.  place lentils in a lidded pot with the water.  bring to a boil, and cover, reduce the heat to a gentle simmer, and cook the lentils until they're tender, about 15-20 minutes,  drain the lentils, and set aside.

  3. wipe the pot out with a clean dish towel and set it back on your stovetop over medium heat.  once the pan is hot, add the coconut oil. then add the onions and stir, cook until tender, about 1-2 minutes.  then add the garlic and ginger, stir, and cook for about 1 minute. then add the lentils and cook for another minute.  remove the pot from the stove and add half the sauce and stir everything together, add more sauce, and salt, if desired. then fold in the cilantro.

  4. for the broccoli. place broccoli florets into the basket of a steamer.  bring about 1-inch of water to a boil and set the steamer inside, cover and cook for 3-4 minutes, until broccoli is tender. (you want to try and time the broccoli to cook in the last few minutes of the lentils cooking.  that way everything is nice and warm when you serve it.)

  5. place the broccoli to a mixing bowl, toss with the oils, lemon juice, garlic powder, and a pinch of salt.  

  6. serve the lentils and broccoli hot, garnish with sliced radish sticks, toasted peanuts, toasted sesame seeds, fresh cilantro, and extra lime juice, if desired.


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crunchy crusted sweet potato lunch bowl w/ golden dressing by Lindsey | Dolly and Oatmeal


lunch is the one meal that always stumps me.  before i started freelancing full-time i would religiously prepare my meals the night before, and sometimes, if i was thinking clear enough, i would do the sunday prep thing.  when i was teaching and attending grad school, i had zero time to contemplate what i wanted, or what i was in the mood for.  i didn't consider food as anything less than brain fuel.  but now, given that i generally work from my home, i have more options, a fridge that's usually stocked, and a flexible lunch "hour" that allows me to have more options.  so naturally, one would think that my lunch habit would benefit from a more fluid schedule.  but it's actually the opposite.  i find that preparing myself anything more than a piece of toast piled with green stuff, a bowl of leftover soup, or an apple with peanut butter a bit too overwhelming. i long for those beautiful lunches i see on instagram, or the perfectly constructed salads i'll have when i'm eating out.  so with the weather inching towards warmer days, and the afternoon light shining a bit longer i'm fully invested in making some changes.  

i've been breading everything i can with pulverized oats.  i usually season them with some garlic and onion powder, dried parsley and oregano; and salt and pepper. to my surprise they crisp up really well without charring or burning too quickly, and they stay super crunchy - mega plus!  this lunch bowl came together like most lunch bowls come together - with some assistance from leftovers.  rice and/or grains, leftover veg from a dish i had prepared (this time carrots and half a cabbage), salad greens, and some jazzed up, crunchy-coated sweet potatoes. plus, a golden, sunshine-y turmeric dressing.  and always, always a good dose of california olive ranch olive oil for the roasting, topping, coating; and for all the sauces and dressings!  before anything in my kitchen gets roasted or cooked, california olive ranch olive oil is liberally applied.  not only does the flavor stand up and shine through, but it's the people behind the product (that i was fortunate enough to meet) that honor the process and work that goes into producing a responsive and conscious product for us all to enjoy.

eat that rainbow, xo!

*this post was created in partnership with california olive ranch. thank you for supporting the sponsors that keep dolly and oatmeal going!



crunchy crusted sweet potato lunch bowl w/ golden dressing | v + gf

this lunch bowl can be prepared with whatever vegetables you have on hand , really.  i would love to see how some breaded cauliflower tastes here, or in the summer, maybe eggplant.  i'm finding that the options are quite endless.  the golden dressing makes extra for the week, and the leftovers.  if left in the refrigerator, you may need to add a few teaspoons of water to get the consistency more fluid.

| makes 2-4 servings depending on appetite |

golden dressing

  • 1/4 cup California Olive Ranch olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons sunflower butter (almond butter or tahini can be used as well)
  • 2 tablespoons water, more to thin
  • 1 tablespoon white mellow miso
  • 2 teaspoons fresh turmeric (or 1/2 teaspoon dried ground)
  • 1 teaspoon maple syrup (or sweetener of choice)
  • 1 clove garlic
  • fresh pepper

lunch bowl

  • 2 sweet potatoes, scrubbed, dried, and cut into 1-inch chunks
  • 2 tablespoons California Olive Ranch olive oil
  • 2/3 cup pulverized rolled oats (or gluten free bread crumbs)
  • salt + fresh pepper
  • 2 cups cooked wild rice
  • 3-4 cups fresh arugula
  • 2 carrots, grated on a cheese grater
  • half a small head of cabbage, grated on a cheese grater
  • sprouts or microgreens, to serve


method

  1. for the dressing, combine all the ingredients in a blender or food processor, scraping down the sides every so often.  thin with more water until dressing is smooth and fluid.  taste and adjust, adding more miso if need be.  set the dressing aside or refrigerate until ready to use.
  2. for the lunch bowl.  preheat oven to 400Β°F and line a baking sheet with parchment paper, set aside.
  3. in a large bowl, toss together the potatoes with the oil, season with salt and pepper.  add the pulverized oats (or bread crumbs) to a large plastic bag.  a few at a time, add the potatoes, shake the bag to cover and bread the potatoes, then place them in a single layer on the prepared baking sheet.  repeat with remaining potatoes.  bake for 30-40 minutes, stirring and rotating halfway through until the edges of the potatoes are crisp and browned.
  4. portion the potatoes, rice, arugula, and the carrot and cabbage in a bowl. drizzle with the golden dressing and top with sprouts or microgreens.

enjoy!


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