Cabbage, Lentil, and Walnut Power Bowl
This high-protein, low-glycemic brain-healthy bowl combines cabbage, lentils, walnuts, and leafy greens for a meal rich in fiber, antioxidants, and omega-3s. Inspired by the MIND and Mediterranean diets, it supports memory, focus, and long-term cognitive health while maintaining stable blood sugar. Lentils provide plant-based protein, cabbage and greens deliver polyphenols and anti-inflammatory compounds, and walnuts add omega-3 fats critical for neuronal function.
Ingredients
- green cabbage shredded, 2 cups
- cooked green lentils 1 cup
- kale or spinach chopped, 1 cup
- extra-virgin olive oil 1 tablespoon
- garlic minced, 2 cloves
- yellow onion diced, 1/2 cup
- chopped walnuts 1/4 cup
- lemon juice 1 tablespoon
- ground cumin 1/2 teaspoon
- smoked paprika 1/2 teaspoon
- sea salt 1/4 teaspoon
- black pepper 1/4 teaspoon
- fresh parsley chopped, 2 tablespoons
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and sauté 2–3 minutes until fragrant.
- Add shredded cabbage, kale or spinach, cumin, paprika, salt, and pepper. Cover and cook 8–10 minutes until greens are tender.
- Stir in cooked lentils, walnuts, and lemon juice. Heat for 2–3 minutes, then remove from heat. Divide into two bowls, garnish with parsley, and serve warm.
Notes
- For extra protein, top with a poached egg or 3 oz of grilled salmon.
- Walnuts can be lightly toasted for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.