with Avocado Salad & Tomato Crema
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- 2 green bell peppers, halved and deseeded
- 1 red onion, peeled, half chopped, half thinly sliced
- 2 garlic cloves, peeled and minced
- 1 Fresno pepper, deseeded and minced
- ½ cup French green lentils
- ¼ cup white quinoa
- 1 tbsp chorizo spice blend
- 1 lime, zested and juiced (divided)
- ¼ oz fresh cilantro, leaves and stems roughly chopped (divided)
- 1 oz sun-dried tomatoes, finely chopped
- 2 oz vegan mayo
- 2 red radishes, thinly sliced
- 1 avocado, diced (pit removed)
- 2 tbsp +1 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Preheat oven to 425°F. Rub 1 tsp olive oil on the cut side of each green bell pepper and sprinkle with salt and pepper. Place pepper halves cut side down on a baking sheet and roast until browned, 12 to 15 minutes. Cover with foil to keep warm. (4-serving meal: use 2 tsp olive oil)
Heat 2 tbsp olive oil in a medium saucepan over medium-high heat. Add red onion, garlic, and Fresno pepper and cook until the onion is translucent, 5 to 8 minutes. Add lentils, quinoa, 2 cups water, chorizo spice blend and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water. Add just half the lime juice and just half the cilantro. Mix until combined. (4-serving meal: use 4 cups water)
Add sun-dried tomatoes, mayo, and 1 tbsp of water to a small bowl and stir to combine. Sprinkle with salt and pepper and set aside. (4-serving meal: use 2 tbsp water)
Add sliced red onion, lime zest, remaining lime juice, remaining cilantro, radish, and avocado to a medium bowl, and mix until combined. Sprinkle with salt and pepper.
Divide the quinoa and lentil mixture between bell pepper halves.
Divide the stuffed bell peppers between plates. Top with avocado salad and a dollop of tomato crema. Enjoy!