Red Rice & Lentil Power Bowl
This bold, plant-powered bowl layers nutty Himalayan red rice with hearty beluga lentils, roasted Japanese eggplant, and sweet Medjool dates. Finished with a sprinkle of golden almond flour adds and served with a vibrant cilantro-garlic oil sauce on the side.
Nutritional facts
Protein
14g
Carbs
63g
Calories
560kcal
Fat
32g
Ingredients
Japanese Eggplant, Himalayan Red Rice, Black Lentils, Canola and Olive Oil Blend, Lemon Juice, Dried Medjool Dates, Italian Parsley, Cilantro, Almond Flour, Chile de Arbol, Onion, Garlic, Kosher Salt, Extra Virgin Olive Oil, Gum, Xanthan
Contains almonds.
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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