Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Annnnnd we’re back. Sorry about those technical difficulties. For some reason, a very early draft of this post was published. Meanwhile, here is what I meant to say:
Yesterday the recipe for this salad was published on nytimes.com along with 11 others – just another example of Mark Bittman’s best work, where he takes something simple and explores the all of the possible iterations. I like all of the recipes, and this is the one I had all of the ingredients for. So I waited about six hours after the story was published and made it as soon as I got home, and now it’s Dave’s lunch for today.
Protein-packed, low calorie and delicious. This is a great lunch for workout days, and also a smart lunch option because of the quick prep time, especially if you are using leftover brown rice.
Here’s the link to the recipe from yesterday, and here’s how I made two servings of it (it’s just very slightly altered):
There’s not too much here as far as prep, but I would like to say that fresh, delicious herbs make a huge difference in a dish. Especially a salad like this one. If you can, you should absolutely buy fresh and then find ways to use the whole little bunch. (Tough sometimes, let me tell you).
I think my biggest goal for our garden next year is to have a much better herb garden – I want more herbs and I want them to do better… my poor basil was soon overshadowed by the tomato plants it was next door to.
Another thing to remember is, if you start with a loose-ish cup of fresh herbs, it will probably reduce to 1/4 cup once diced. Use a lot! It also adds nice color to the dish.
After finely dicing your herbs and chopping your tomatoes, mix everything together in a large bowl and portion out for lunches. Or eat right away.