Chimichurri Lobster & Grain Bowls
with Crispy Lentils, Spinach & Roasted Red Onion
- Milk
- Shellfish
Crispy roasted lentils and caramelized red onion are the centerpiece of these plant-powered grain bowls. High-heat roasting transforms the humble legumes into golden, crunchy gems while fresh spinach and herby grains create the perfect base. Chimichurri pulls double duty here (tossed in the salad and mixed together with yogurt for a creamy finishing drizzle) to brighten everything!
Ingredients
1 unit
Red Onion
5 ounce
Spinach
1 unit
Lemon
1 unit
Lentils
2 tablespoon
Yogurt
(Contains: Milk)
8 ounce
Lobster Tails
(Contains: Shellfish)
1 teaspoon
Garlic Powder
1 unit
Microwavable Grain Blend
2 ounce
Chimichurri
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse lentils; thoroughly pat dry with paper towels. Halve, peel, and cut onion into ½-inch wedges. Zest and quarter lemon (for 4, zest one lemon and quarter both).
Toss lentils and onion on a baking sheet with a drizzle of olive oil, garlic powder, salt, and pepper. (For 4 servings, toss lentils and onion together in a medium bowl. Divide between two sheets; roast lentils on top rack and onion on middle rack.)
Roast on top rack until lentils are browned and crispy and onion is browned and tender, 20-25 minutes.
Meanwhile, in a small bowl, combine yogurt, half the chimichurri, and as much lemon zest as you like.
When lentils and onion have 5 minutes remaining, massage grain blend in package to separate grains. Partially open package; microwave until warmed through, 1½-2 minutes.
In a large bowl, toss together spinach, grain blend, remaining chimichurri, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.
Divide grain salad between shallow bowls. Top with roasted lentils and onion. Drizzle with creamy chimichurri and serve with remaining lemon wedges on the side.
