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Source:  http://inspiralized.com/brussels-sprouts-kale-and-lentil-sweet-potato-noodle-bowl/


5 minPrep Time

25 minCook Time

30 minTotal Time

  • 1/3 cup dry brown lentils
  • 1 bay leaf
  • 1 cup brussels sprouts
  • 1 medium sweet potato
  • 1/4 teaspoon chili powder
  • salt and pepper
  • 1 pinch garlic powder
  • 2 cups chopped kale
  • 1 teaspoon low sodium soy sauce
  • 1/2 large avocado, peeled, pitted, and sliced


  1. Cook the lentils: place lentils in a saucepot with 1 cup of water and a bay leaf. Bring to a boil and once boiling, lower to a simmer and let cook for 10-15 minutes or until lentils are tender and cooked through.
  2. Meanwhile, shred the brussels sprouts: slice the tough bottoms off and place into a food processor and pulse until shredded. Then, peel and spiralize the sweet potato with Blade D and trim the noodles.
  3. Heat a medium non-stick skillet over medium-high heat. Once pan is hot, coat with cooking spray and add in the sweet potato noodles and season with chili powder, salt, and pepper. Cook until wilted, about 7 minutes.
  4. Meanwhile, heat a large skillet over medium-high heat. Once pan is hot, coat with cooking spray and add the brussels sprouts and season with garlic powder, salt, and pepper. Cook for 3-5 minutes or until they turn bright green and begin to brown. Add in the kale and cook another 3 minutes until kale is wilted. Add the soy sauce, and toss to combine.
  5. Divide the kale mixture into two bowls, add the lentils, sweet potato noodles and top with avocado.

Calories:  259