Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Last week we pretty much ate all the raspberry jam every day for lunch. And it was delicious. And there’s more of it coming on some delicious cookies I made. But in the meantime, I’m ready for some savory lunches. So Sunday I made this:
Pretty simple! But I think it will satisfy my raging hunger after my morning runs.
It’s developing into kind of a serious problem! I am in need of some excellent afternoon snacks like whoa – something high in protein and delicious enough to not leave me craving chocolate. Which will be tough, because I can’t really think of a time – ever – that chocolate didn’t sound good.
If Saturday was our busy day this past weekend, then Sunday was its perfect compliment. We walked to the grocery store, and that’s about it. I spent so much time in the kitchen cooking, taking photos and, well, eating. Ha. But that is OK. I finally wrote my grandmother back (only granddaughter fail!) I worked on sewing stuff. I cleaned and did laundry. I feel refreshed.
Anywho, here’s lunch:
This involves kind of a lot of different steps of cooking, but I promise it’s worth it! Anything that is full of natural sugars and then roasted will always be delicious.
Cut your tomatoes into quarters and brush with olive oil. Salt, pepper and then roast in a toaster oven or in a 450 degree oven until charred just a bit. You can finish them under the broiler, if you like, but be careful!
While the tomatoes are roasting, heat 1 tbsp. ish of olive oil in a saucepan and toast your couscous in it for five minutes or so. Then, add the vegetable stock and a pinch of salt. Cook, covered, for 10-15 minutes until the broth is absorbed.
Finally, wilt fresh spinach in olive oil with some fresh, minced garlic – one clove is probably enough. Combine all three elements, and shave some parmesan on top if you like. Definitely also add some freshly cracked black pepper. Yum!