Roasted Vegetable and Lentil Bowl with Balsamic Vinaigrette

Servings: 3

Ingredients:

3 cups of arugula or mesclun

1 cup foodMAP roasted vegetables

2 chopped tomatoes

1 ½ cups foodMAP lentils

1 ½ cups foodMAP barley

2 avocados, halved

foodMAP balsamic vinaigrette

 

Preparation:

1.       Arrange the arugula, chopped tomato, and avocado in the bowl.

2.       Add the lentils and barley. You can heat them beforehand in the microwave or a pan, or leave them at room temperature; do not use them cold from the refrigerator.

3.       Then add the roasted vegetables and balsamic vinaigrette to taste.

4.       Enjoy.

TIP: if you want to increase the protein, you can add chicken, feta cheese, or mozzarella.