Aaron is obsessed with this recipe, and I like it too. Again, I list the vegan option, but you could easily add chicken or seafood to this one.
This recipe is easy, but it’s definitely more time consuming than most of what i’m willing to cook. Every step is worth it, though. If i’m saying that, it must be pretty awesome. As always, it is gluten, sugar, and dairy free.
Cook with can coconut milk
Cook these however you want. Sometimes I use the pressure cooker and sometimes I sautee them.
2 cups water
¼ cup coconut aminos
2 tbsp coconut brown sugar
2 clove garlic
1 tsp sesame oil
½ tsp red pepper flakes
1 cup red lentils
Brown the onion in some oil. Add the rest of the ingredients. Bring to a simmer and cook covered for 8-10 minutes until lentils soften and moisture absorbs.
2 tbsp coconut aminos
Juice from 1 small lime
2 tsp coconut brown sugar
1/2 tsp red pepper flakes
½ cup peanut butter
mix together the wet ingredients and then add the peanut butter. You can add more peanut butter till it reaches the sauce consistency you want. But, it will thicken up after a few minutes, so keep that in mind.
You can top the bowl with whatever you want, but we usually do carrots and cabbage. I like the crunchy!
Put it all together
It’s time to build your bowl! Layer rice, lentils, potato and toppings into a bowl. Spoon the sauce over everything.