Thai lentil, slaw, & avocado bowl
610 cals, 25p, 43c, 30f (per meal)
1 avocado(s) (201g)
2 tsp (10mL)
2 tbsp (30mL)
3 tbsp (48g)
4 oz (113g)
2 tbsp (30g)
1 tsp (5mL)
1 cup(s) (239mL)
2/3 cup (128g)
1
Make Thai peanut sauce by mixing the peanut butter, soy sauce, lime juice, and some salt and pepper in a small bowl. If the sauce is too thick, mix in a small splash of water.
2
Cook lentils and water according to package instructions. Drain any remaining water. Stir in sesame oil, apple cider vinegar, and some salt and pepper. Set lentils aside.
3
Toss coleslaw with just half of the Thai peanut sauce.
4
Serve lentils topped with slaw and drizzle remaining sauce on top. Scoop avocado from skin anand place next to lentils. Serve.