Ethiopian Berbere Spiced Beef & Red Lentil Power Bowl with Quick Avocado Herb Sauce

This Ethiopian-inspired power bowl combines nutrition and bold flavors trending on Pinterest. Protein-rich red lentils pair with lean berbere-spiced beef for 25g protein per serving. The cooling avocado herb sauce balances the warm spices perfectly.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup dry red lentils
• 1 lb lean ground beef (90/10)
• 2 tbsp berbere spice blend
• 1 red onion, thinly sliced
• 2 cups baby spinach
• 1 avocado, pitted
• 1/2 cup Greek yogurt
• 1/4 cup fresh cilantro
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 3 garlic cloves, minced

Instructions

1. Rinse lentils and cook in boiling water (1:2 ratio) for 15 minutes until tender.
2. Heat 1 tbsp olive oil in skillet. Sauté half the onion until translucent.
3. Add beef and berbere spice. Cook until browned, breaking into crumbles.
4. In blender, combine avocado, Greek yogurt, cilantro, lemon juice, and 2 tbsp water. Blend until smooth.
5. Toss remaining raw onion with lemon zest and pinch of salt.
6. Divide cooked lentils among 4 bowls. Top with spiced beef mixture.
7. Layer with baby spinach and pickled onions.
8. Drizzle generously with avocado herb sauce.
9. Garnish with extra cilantro and berbere sprinkle.
10. Serve immediately with lemon wedges.

Chef's Note

Toast berbere spice in dry pan for 30 seconds before adding to beef to intensify flavors.

Make-Ahead Tips

Store components separately: lentils 4 days, beef 3 days, sauce 2 days in airtight containers.

Substitutions

Use ground turkey instead of beef. Swap red lentils for beluga lentils. Replace Greek yogurt with dairy-free alternative.