Harvest beet bowl
360 cals, 15p, 49c, 8f (per meal)
1 tsp (5g)
2 clove(s) (6g)
1 tbsp (15mL)
2 tbsp (30mL)
4 oz (113g)
4 beets (2" dia, sphere) (200g)
1/3 cup (64g)
1/3 cup (53g)
1
Cook wild rice and lentils according to package instructions. Drain, if needed, and set aside.
2
Heat oil in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Add kale and cook for 3-5 minutes until wilted.
3
Stir the lentils and rice in with the kale, mixing everything together. Cook for 2-3 minutes until heated through. Turn off the heat and stir in lemon juice. Season with salt and pepper to taste.
4
In a small bowl, toss the quartered beets with apple cider vinegar. Season with salt and pepper.
5
Serve the rice and lentil mixture topped with the beets. Enjoy!