Sunshine Lentil Bowls with Garlic Olive Oil Dressing Recipe
Sunshine Lentil Bowls are a vibrant, nutritious meal featuring hearty lentils, roasted potatoes, fresh green beans, juicy tomatoes, and soft scrambled eggs with creamy goat cheese, all brought together with a flavorful garlic olive oil dressing. Perfect for a clean eating reset, this recipe balances garden-fresh produce with protein-rich eggs and lentils for a wholesome and satisfying bowl.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Lentils and Vegetables
- Lentils (1 cup dry lentils)
- Potatoes (2 medium potatoes, diced)
- Green Beans (1 cup, trimmed)
- Tomatoes (1 cup, chopped)
- Fresh herbs (dill, parsley, basil, or a combination – about 2 tablespoons chopped)
Eggs and Cheese
- Eggs (6 large eggs)
- Goat Cheese (about 1/3 cup, crumbled)
- Butter (1 teaspoon for cooking eggs)
Garlic Olive Oil Dressing
- Olive Oil (3/4 cup)
- White Vinegar (2 tablespoons)
- Water (2 tablespoons)
- Coarse Sea Salt (1 tablespoon) or Table Salt (2 teaspoons)
- Black Pepper (pinch)
- Dry Oregano (1 teaspoon)
- Dry Basil (1 teaspoon)
- Sugar (1 to 2 teaspoons)
- Large Garlic Clove (1, peeled)
Instructions
- Prep Vegetables: Cook the lentils according to package instructions until tender, about 20-25 minutes. Roast diced potatoes in a preheated oven at 425°F (220°C) with a little olive oil and salt for 20-25 minutes until golden and crispy. Blanch or steam green beans for 3-4 minutes until tender-crisp, then shock in ice water to maintain color.
- Make Dressing: Combine olive oil, white vinegar, water, coarse sea salt, black pepper, dry oregano, dry basil, sugar, and a large clove of garlic in a blender. Blend on high speed until the dressing is smooth and emulsified.
- Cook Soft Scrambled Eggs: In a small nonstick skillet over low heat, melt a tiny knob of butter. Whisk eggs well in a bowl with salt and pepper. Pour eggs into the skillet and allow to set slightly for about one minute. Gently stir eggs by scraping the edges towards the center with a rubber spatula to create large fluffy curds, repeating after brief pauses. When eggs are almost cooked, add chunks of goat cheese and sprinkle with fresh herbs. Remove pan from heat and let residual warmth melt the cheese, finishing the cooking.
- Assemble Bowls: In serving bowls, layer cooked lentils, roasted potatoes, blanched green beans, and chopped tomatoes. Top with soft scrambled eggs and goat cheese. Drizzle generously with garlic olive oil dressing. Season with additional salt, pepper, and lemon juice if desired.
Notes
- Use green or brown lentils for the best texture; red lentils will become too mushy.
- Roasting potatoes instead of boiling adds extra flavor and crispness.
- For a vegan version, omit eggs and goat cheese and consider adding tofu scramble and a dairy-free cheese alternative.
- The dressing can be made ahead and stored in the fridge for up to 5 days.
- This recipe is great for meal prepping as components store well separately.
