Sharing this very easy bowl because it's become a weekly thing at this point!

Ingredients:

For the lentil-mushroom “ground”:

• 1 cup cooked brown or green lentils, slightly mashed
• 1 cup cremini or white button mushrooms, finely chopped
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste

For the bowl:

• Frozen sweet potato fries
• 1/2 avocado, cubed
• Vegan sour cream or cashew cream (optional)
• Hot sauce or tahini (optional)

Instructions:

• Cook the sweet potato fries until crispy. I used the air fryer, but you can also bake them in the oven. For air fryer, I usually do 380°F for 12–15 minutes, shaking halfway through. For oven, bake at 400°F for 20–25 minutes, flipping halfway.
• While the fries cook, make the lentil-mushroom “ground.” Heat a little oil in a skillet and sauté the onion and garlic until soft.
• Add the chopped mushrooms and cook until they release their moisture and start to brown.
• Add the cooked lentils, soy sauce or tamari, smoked paprika, cumin, salt, and pepper. Mash everything slightly with a fork so it gets more of a “ground” texture.
• Add the lentil-mushroom mix to a bowl with the crispy sweet potato fries.
• Top with avocado, vegan sour cream or cashew cream, and hot sauce or tahini if you like.