my-diet-bowls

Ras El Hanout Carrot Lentil Buddha Bowl with Orange Cumin Dressing

Name: Ras El Hanout Carrot Lentil Buddha Bowl with Orange Cumin Dressing
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 174 g bulgur, cooked; 148 g green lentils, cooked and drained; 156 g carrots, sliced on a bias; 24 g tahini; 26 g orange juice; 4 g olive oil; 3 g ras el hanout spice blend; 0.87 g ground cumin; 0.87 g salt

This roasted dish pairs green lentils, cooked and drained with carrots, sliced on a bias, orange juice and ras el hanout spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

55 g Carbohydrates

17 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

174g bulgur, cooked 209 kcal
148g green lentils, cooked and drained 172 kcal
156g carrots, sliced on a bias 64 kcal
24g tahini 143 kcal
26g orange juice 12 kcal
4g olive oil 35 kcal
3g ras el hanout spice blend 9 kcal
1g ground cumin 3 kcal
1g salt 0 kcal

Cooking instructions

green lentils
Cook the lentils: in a small pot, simmer lentils in water until tender, 18-22 minutes; drain well.
carrotsolive oilras el hanout spice blendsalt
Roast the carrots: heat oven to 425F. Toss carrots with olive oil, ras el hanout, and salt; roast 18-22 minutes until browned and tender.
bulgur
Warm the grains: heat cooked bulgur in the microwave or a small skillet with a splash of water until hot.
tahiniorange juiceground cuminsalt
Make the dressing: whisk orange juice, tahini, ground cumin, and a pinch of salt until smooth (add 1-2 tsp water if needed to thin).
bulgurgreen lentilscarrotsorange juiceground cumin
Assemble the bowl: add bulgur, lentils, and roasted carrots. Drizzle with orange cumin dressing and serve warm.