INGREDIENTS
- 1/3 cup lentils (I used green)
- 1 small roasted spaghetti squash*
- 1 medium sweet potato*, spiralized or diced, and cooked
- 2 eggs
- 1 small avocado
- 1/4 cup feta cheese
INSTRUCTIONS
- Cook the lentils: Rinse lentils in fine mesh strainer. Place in small pot with 1⅓ cups of water and bring to a boil. Reduce heat to low and simmer for about 15-20 minutes, or until tender. Remove from heat and drain excess water if necessary.
- Add as many lentils and as much spaghetti squash to your bowl as desired. For reference I used about ½ cup cooked lentils, ⅔ cup spaghetti squash, and half of the medium sweet potato for one bowl. Top with cooked egg, ½ avocado and 2 TBS feta.
- Store the leftovers in fridge if necessary.
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