3cupsCooked rice (white or brown rice of your choice)
1 cupCooked lentils
Roasted Eggplant
1 eggplant, diced
1/4 cupolive oil
1 tspsalt
1/2 tsppepper
Kale Salad
3 cupsKale, washed and chopped
1 Bell pepper, reddiced
1Bell pepper, orangediced
1 Tomatodiced
1 cupCucumberdiced
1/4 cupRed oniondiced
1/4 cupCurley parsleychopped finely
1 Lemonjuiced
1/4 cupOlive oilextra virgin
Toppings of your choice
1tbspHummus
1 tbspGreek yogurt
3-4Pickled Turnips
3-4Olives
Dried MintSprinkle on top
Paprika Sprinkle on top
Hot sauceoptional
Instructions
Ground Lamb
In a large pan, cook the ground lamb on med/high heat. Once the meat doesn't show any more pink colour, mix in onion, garlic and mint. Cook and stir with a wooden spoon for 5-7 min until onions become translucent and remove from pan onto a dish (cover to keep warm).
Lentil Rice
Combine cooked rice and cooked lentils into a bowl and set aside. If using rice from the previous day, reheat onto a pan and cover to keep warm.
Roasted Eggplant
Preheat oven to 425 degrees.
On a large baking sheet, place parchement paper and drizzle olive oil over eggplant. Season with salt pepper and toss eggplant cubes around to assure even coating on all sides.
Roast in the oven for 20-25 min (depending on your type of oven). Eggplant is roasted once it's browned and crispy.
Kale Salad
In a large bowl, combine kale, peppers, tomato, cucumber, onion, parsley, lemon and olive oil. Season with salt and pepper to taste.
Plating your bowl
In your bowl, add a serving of ground lamb, lentil rice, kale salad, side of eggplant and top with your favourite toppings like hummus, yogurt, hot sauce, pickled turnips, olives, paprika and dried mint leaves.