Lentil Bowls with Avocado, Eggs and Cholula
If you’re on the hunt for a nutritious and satisfying meal, look no further than these delightful Lentil Bowls with Avocado, Eggs and Cholula. Packed with protein, fiber, and healthy fats, this dish is not only filling, but it’s also bursting with flavor. The combination of creamy avocado, rich hard-boiled eggs, and a kick from Cholula hot sauce makes for a bowl that you’ll crave again and again. Perfect for meal prep or a quick weeknight dinner, these bowls are as versatile as they are delicious.
What Makes This Recipe Special
This recipe stands out because it harmonizes a variety of textures and flavors. The earthy lentils provide a hearty base, while the smooth avocado adds creaminess. The hard-boiled eggs contribute protein and richness, and the fresh grape tomatoes offer a juicy pop. Finally, the cilantro and Cholula elevate the dish with freshness and a tangy heat that ties everything together. It’s a complete meal that is not only visually appealing but also incredibly satisfying.
The Ingredient Lineup
To make these Lentil Bowls with Avocado, Eggs and Cholula, you’ll need the following ingredients:
- 1-1/2 cups cooked lentils – Use any variety you prefer; green or brown lentils work great.
- Squeeze of lime – Fresh lime juice adds brightness and balances the flavors.
- Kosher salt and black pepper – Essential for seasoning to taste.
- 3 large hard-boiled eggs – Peeled and sliced, they provide protein and richness.
- 2 ounces sliced avocado – Adds creaminess and healthy fats.
- 1/2 cup halved grape tomatoes – Provides a burst of freshness.
- Chopped cilantro – For garnish and a hint of freshness.
- A few dashes Cholula hot sauce – For those who love a little kick!
What’s in the Gear List
To whip up these tasty bowls, gather the following kitchen tools:
- Pot – To cook your lentils.
- Colander – For rinsing lentils after cooking.
- Knife – For chopping vegetables and slicing eggs.
- Cutting board – Essential for food prep.
- Serving bowls – For presenting your beautiful lentil bowls.
Lentil Bowls with Avocado, Eggs and Cholula: How It’s Done
Step 1: Cook the Lentils
Start by rinsing 1-1/2 cups of dry lentils under cold water. In a pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes or until tender. Drain and set aside.
Step 2: Prepare the Hard-Boiled Eggs
While the lentils are cooking, place your eggs in a saucepan and cover them with water. Bring to a boil and then remove from heat. Cover the pot and let sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool before peeling.
Step 3: Slice the Vegetables
Once the eggs are cooled and peeled, slice them into quarters. Halve your grape tomatoes and slice the avocado.
Step 4: Assemble Your Bowls
In serving bowls, start with a base of lentils. Top with slices of hard-boiled egg, avocado, and halved grape tomatoes.
Step 5: Add the Finishing Touches
Sprinkle chopped cilantro on top and drizzle with a squeeze of lime. Finish off with a few dashes of Cholula hot sauce. Season with kosher salt and black pepper to taste.
Texture-Safe Substitutions
If you’re looking to mix things up or accommodate dietary needs, consider these substitutions:
- Quinoa – For a gluten-free grain option, substitute quinoa for the lentils.
- Cherry tomatoes – If grape tomatoes aren’t available, cherry tomatoes work beautifully.
- Spinach or arugula – Add some greens for extra nutrients and flavor.
- Hot sauce of choice – If you can’t find Cholula, any hot sauce that you enjoy can work.
Avoid These Mistakes
When preparing your Lentil Bowls with Avocado, Eggs and Cholula, keep these common pitfalls in mind:
- Overcooking the lentils – They should be tender but not mushy.
- Using unseasoned lentils – Don’t forget to season with salt and pepper to enhance the flavors.
- Skipping the lime – The acidity from lime juice brightens the dish immensely.
- Not cooling the eggs properly – This makes peeling much easier and prevents overcooking.
Storage Pro Tips
If you have leftovers or want to meal prep, here are some tips for storing your bowls:
- Store lentils and toppings separately – To maintain freshness, store cooked lentils in one container and toppings in another.
- Refrigerate in airtight containers – This helps prolong freshness for up to 3 days.
- Assemble before serving – Combine the ingredients just before eating to keep the avocado from browning and the eggs from getting soggy.
Ask & Learn
Can I use dried lentils instead of canned?
Absolutely! Just be sure to cook them according to package instructions before assembling your bowls.
What if I don’t like spicy food?
You can omit the Cholula hot sauce or use a mild salsa instead for added flavor without the heat.
How can I make this dish vegan?
Simply omit the eggs and consider adding extra avocado or some chickpeas for a protein boost.
Can I make these bowls ahead of time?
Yes! You can prepare the lentils and toppings ahead of time, just store them separately and assemble when ready to eat.
Final Thoughts
These Lentil Bowls with Avocado, Eggs and Cholula are not only a feast for the eyes but also a delight for the taste buds. The combination of textures and flavors makes them a standout dish for any meal of the day. They are perfect for meal prep or a quick dinner that doesn’t compromise on nutrition or taste. So gather your ingredients, follow the steps, and indulge in a bowl of wholesome goodness that will surely become a staple in your kitchen. Enjoy every bite!
Lentil Bowls with Avocado, Eggs and Cholula
Ingredients
Equipment
Method
- Start by rinsing 1-1/2 cups of dry lentils under cold water. In a pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 20-25 minutes or until tender. Drain and set aside.
- While the lentils are cooking, place your eggs in a saucepan and cover them with water. Bring to a boil and then remove from heat. Cover the pot and let sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool before peeling.
- Once the eggs are cooled and peeled, slice them into quarters. Halve your grape tomatoes and slice the avocado.
- In serving bowls, start with a base of lentils. Top with slices of hard-boiled egg, avocado, and halved grape tomatoes.
- Sprinkle chopped cilantro on top and drizzle with a squeeze of lime. Finish off with a few dashes of Cholula hot sauce. Season with kosher salt and black pepper to taste.
Notes
- Store lentils and toppings separately to maintain freshness.
- Refrigerate in airtight containers for up to 3 days.
- Assemble before serving to prevent browning of avocado.
