Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Broccoli and cheese is a classic combination for a reason. But even the classics could use a little mixing up now and then, which is why I’ve added some sliced almonds and a few aromatics to this simple dish.
It’s easy to make and great for a filling vegetarian dinner, which is what we did last week. And we needed the carbs! Getting to the gym every morning is hard work. It’s actually a little hard to think about getting up in 15 hours to head back out, but I’m excited because we went to the Nike store this weekend and scored some sweet deals on new shoes and running shorts. Definitely something to look forward to Monday morning.
The only thing that makes me sad is that they were out of my size (9, ok? I have big-ish feet for my height.) in the color that I wanted, so I went with a still cute but less daring teal-on-grey rather than yellow-on-gray. Truthfully though… teal will match most of my running paraphernalia. Yellow will not.
Here’s what you need to have some of this deliciousness for dinner tonight:
Dice your onions and saute them in a little bit of olive oil. While the onions are getting about halfway there, prep the broccoli and garlic and then add them to the pan. Ideally, they will all be done at about the same time. Toss the almonds in long enough for them to warm up at the end. Salt and pepper to taste, and top the brown rice with the veggie mixture and a large amount of cheese. Because there is no amount of cheese other than “large.” 🙂