Seven Anything-But-Boring Lunch Bowls to Fuel You All Week Long
We plan our weeks around what we're having for lunch.
This simple, protein-packed salad is a great way to clean out the fridge at the end of the week. Feel free to swap in any hearty greens for the kale and any kind of cooked lentils or beans you have on hand.
Ingredients
SERVINGS: 2 Serving(s)
- 1/2 zucchini, thinly sliced
- 1 cup chopped kale, or other greens
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon cumin powder
- pinch salt
- pinch cayenne pepper
- 1/2 cup cooked lima bean, or any legume
- 2 cup cooked lentils
- 1 tablespoon pumpkin seeds, or other nuts
- 2 hard-boiled eggs, halved
Instructions
Place a large skillet over medium heat and spray with non-stick cooking spray. Add zucchini and cook for two minutes, flip and cook for two minutes more or until browned on both sides. Remove and set aside.
Turn off heat and add chopped kale to the pan. Leave untouched for a few minutes to allow it to wilt.
In a large serving bowl, combine olive oil, white wine vinegar, cumin, salt, and cayenne pepper; whisk to combine. Add lentils, lima beans, kale, and sautéed zucchini and toss gently.
Sprinkle with pumpkin seeds and serve with sliced hard-boiled eggs.
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