Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Basically, it’s a piece of toast that’s piled with all of my favorite things! Except eggs. And sardines. Another time.
There are so many amazing vegetables in season right now. The mint and peas here came from our garden, and it won’t be long before the tomatoes do too (but no avocado tree yet, I’m afraid 😉 ).
Plus, it’s always so hot – yes, it gets good and hot in Portland, and no one here has air conditioning in their home – it’s not worth it for the few weeks a year when we might actually use it! Anyway, that results in quite a few meals that don’t require a ton of cooking. It can be either an appetizer or a main, depending on how many toasts you devour.
I’m looking forward to dinners at home this week. This past weekend I had one of the first days where I had nothing planned in a very long time. Dave and I went to the movies! (Mad Max, go see it!) We spent time with friends and worked on a few projects around the house. I’m looking forward to more of that this weekend. The week before involved lots of meals out – which I enjoy, and they had good company! But I think I am a food homebody at heart (even though I adore Portland’s amazing restaurant scene!) There’s just nothing like sitting down to a meal with your family.
I also got to do one of my favorite things on Sunday: walk to the grocery store with very little plan in my head. I always come home with a bunch of great random stuff – vegetables, cheese, wine – you name it. But it’s when I find my best inspiration for blog posts. And it’s where this fresh meal came from. I hope you enjoy it – I’ll be making it again soon.
Here’s what you need:
4 thick slices of rustic bread, LIGHTLY toasted
3/4 cup ricotta
1 Tbsp. best quality olive oil
1 medium ripe avocado
1 tsp. lime juice
Heavy pinch kosher salt
1 cup cherry tomatoes, halved
2 radishes, very thinly sliced
small bunch of microgreens
1/4 cup fresh, raw spring peas
6-8 fresh mint leaves, chiffonaded
More olive oil
Finishing salt & freshly ground black pepper
In a small bowl, mix the olive oil and ricotta. Spread over toasts and place in a warm toaster oven or regular oven to warm the ricotta up to room temperature.
Meanwhile, mash the avocado together with lime juice, kosher salt and a small splash of oil.
When the toast is warm, top with the avocado spread and finally the other vegetables. Sprinkle with fresh mint, olive oil, flake finishing salt and black pepper.