The Meat + 3 Bowl

Another delicious one bowl meal that was a big hit with David and I. Other than the steak, everything can be made ahead of time. The cooked lentils, marinated feta, pumpkin seed pesto, and roasted squash will all keep for up to 5 days in the fridge. The recipe for each of these will make more than you need for this recipe (other than the lentils), so you can make it again, or experiment with them in other recipes. If you do make them ahead of time, re-warm the lentils and squash before adding to the bowl, and set the feta and pesto out an hour or so ahead of time, so they are not cold. This meal will impress most dinner guests and if you make the toppings ahead of time you won’t miss out on pre dinner cocktails, since you can throw everything on the plate all at once. Bon Appetit!

from: Bon Appetit Magazine
serves: 2

for the bowl:

sliced seared or grilled steak
1 cup cooked red, green or black lentils
coarsely chopped toasted almonds
marinated feta with roasted lemon
roasted acorn squash with nutritional yeast
horseradish pumpkin seed pesto

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marinated feta with roasted lemon

1 lemon, sliced, seeds removed
2 tablespoons plus 1/2 cup olive oil
8 ounce block of feta, sliced 1/2″ thick
2 dried chiles de arbol or other dried red chiles, lightly crushed
2 bay leaves
2 tablespoons fresh lemon juice
freshly ground black pepper.

Preheat oven to 400 F. Toss lemon slices and 2 tablespoons oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10-12 minutes; let cool.

Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup of olive oil in a small dish. Season with pepper. Cover; chill 12 hours. (Makes about 2 cups)

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roasted squash with nutritional yeast

1 medium acorn squash, seeds removed, cut into 1/2″ slices
2 tablespoons virgin coconut oil, warmed to liquefy, or olive oil
kosher salt + freshly ground black pepper
2 tablespoons nutritional yeast*

Preheat oven to 425 F. Toss squash with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20-25 minutes. Let cool slightly, then toss with nutritional yeast. (Makes about 4 cups)

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horseradish pumpkin seed pesto

1/2 cup roasted pumpkin seeds (pepitas)
2 tablespoons grated peeled horseradish or 1 tablespoon drained prepared horseradish
2 cups cilantro leaves with tender stems
1 tablespoon fresh lime juice
1/4 cup (or more) olive oil
kosher salt

Finely grind pumpkin seeds and horseradish in a food processor. Add cilantro and lime jucie; pulse until cilantro is finely chopped. With motor running, stream in 1/4 cup oil; process just to combine. Taste and add more horseradish if needed. Add more oil if pesto is too thick; season with salt. (Makes about 2/3 cup)

try it schmeared on toast, tossed with pasta, or dolloped on a baked potato.

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Assembly:

Toss 1 cup lentils with 2 tablespoons horseradish pumpkin seed pesto; season with a little salt. Divide lentil mixture between 2 shallow bowls or plates and top with sliced steak and desired amounts of almonds, feta, and roasted squash. Serve.

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*Nutritional Yeast- Not to be confused with brewer’s yeast, nutritional yeast has a roasted, nutty, cheese-like flavor. It is a good source of amino acids and B vitamins, and most brands are naturally gluten-free. Nutritional yeast is what gives this Vegan Mac & Cheese its yellow color and cheesy flavor. You can find nutrional yeast in the bulk aisle in most natural foods markets or in jars or bags in gluten free or “healthy” aisles. Bob’s Red Mill, KAL, and Bragg are excellent brands that can also be purchased online. I find Bragg’s nutrional yeast in the 4.5 ounce jar is what is usually stocked in groceries around me.

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