Mediterranean Kale & Lentil Bowl with Pickled Carrots & Thai Almond Sauce
A vibrant, nutrient-dense power bowl combining hearty lentils, tender kale, bright pickled carrots, and a creamy Thai-inspired almond sauce. Fresh, balanced, and non-spicy, with a beautiful mix of Mediterranean and global flavors.
🕒 Time
Prep: 20 minutes
Cook: 15 minutes
Total: ~35 minutes
🛒 Ingredients
Bowl Base
1 cup cooked green or brown lentils
3 cups kale, stems removed and chopped
1 tbsp olive oil
Pinch of salt
Quick Pickled Carrots
1 cup carrots, julienned
¼ cup apple cider vinegar or rice vinegar
1 tbsp honey or maple syrup
Pinch of salt
Thai Almond Sauce (Mild)
¼ cup almond butter
1 tbsp soy sauce or tamari
1 tbsp lime or lemon juice
1 tsp honey or maple syrup
1 tsp olive oil
2–4 tbsp warm water (to thin)
Optional Toppings
Cherry tomatoes, halved
Cucumber slices
Chopped almonds or sesame seeds
Fresh parsley or cilantro
👩🍳 Instructions
1️⃣ Pickle the Carrots
Mix vinegar, honey, and salt.
Add carrots and toss well.
Set aside for 15–20 minutes (can be made ahead).
2️⃣ Prepare the Kale
Heat olive oil in a pan.
Add kale with a pinch of salt and sauté 2–3 minutes until just wilted and tender.
3️⃣ Make the Almond Sauce
Whisk almond butter, soy sauce, citrus juice, honey, olive oil, and warm water until smooth and pourable.
4️⃣ Assemble the Bowl
1. Add lentils to the bowl base.
2. Top with sautéed kale.
3. Add pickled carrots and optional veggies.
4. Drizzle generously with Thai almond sauce.
5. Finish with nuts or seeds if desired.
🌿 Why This Bowl Works
Plant-based protein from lentils
Iron & antioxidants from kale
Bright acidity from pickled carrots
Creamy, satisfying healthy fats from almonds
💡 Tips & Variations
Meal prep: Keep sauce separate until serving
Extra protein: Add grilled chicken, shrimp, or tofu
Low-carb: Reduce lentils and add more greens
Crunch: Add roasted chickpeas
🥗 Nutrition information
Calories: ~420 kcal
Protein: ~20 g
Carbs: ~38 g
Healthy fats: ~20 g
Fiber: ~12 g