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1
Make the pickled onions.
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2
Place onion in a jar or other glass container with lid.
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3
Whisk vinegar, agave, 1 1/2 teaspoons kosher salt, and 1 cup hottest tap water until salt dissolves.
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4
Pour mixture over onions so theyre submerged (there should be enough liquid if your onion is small).
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5
Let rest, uncovered, at room temperature for 1 hour.
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6
Use, or transfer to the refrigerator.
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7
Drain after 24 hours in the fridge.
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8
Combine lentils in a medium saucepan with water and bring to a boil over high heat.
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9
Reduce heat to a simmer and stir occasionally until just tender, 56 minutes (split lentils cook super fast!).
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10
Drain any excess water, then transfer to a mixing bowl.
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11
Rinse pan and cook quinoa in it, according to package instructions (I used 3/4 cup water).
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12
Add quinoa and reserved bell pepper to bowl with lentils and set aside.
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13
Add almonds to a large, dry skillet over medium heat.
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14
Stir occasionally for 510 minutes, until moderately browned.
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15
Remove to a dish to cool.
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16
Heat coconut oil in the same large skillet over medium heat.
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17
Once melted and hot, add kale and a pinch of salt.
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18
Toss with tongs to coat with oil, then occasionally as kale sautes.
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19
When kale is almost completely wilted, squeeze juice of 1 lime into the pan and allow it to reduce completely.
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20
Divide kale between bowls or containers.
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21
To the same skillet over medium low heat, add lentil mixture, pesto, and 1 tablespoon water.
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22
Stir until combined and pesto coats everything, adding more water if pesto is forming clumps.
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23
Distribute equally amongst the bowls, on top of or next to the kale.
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24
Peel carrot and cut into ribbons by running a vegetable peeler down the length of it (or slice thinly into rounds).
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25
Top each bowl with carrot ribbons.
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26
Top bowls with a big forkful of pickled red onions, a tablespoon of slivered almonds, a lime wedge, and extra cilantro, if using.
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27
Serve immediately, or, to reheat later, remove lime and cilantro and microwave about 1 minute on high, then squeeze lime over the bowl and salt if needed.
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28
Notes: 1.
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29
Prep and cook time excludes pesto prep and inactive time for pickled onions, which can pickle in the time it takes to prepare the bowls.
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30
2.
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31
Recipe is vegan and gluten-free, as written.
