Vegan High Protein Quinoa Lentil Bowl
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 5 servings 1x
Ingredients
Ingredients for sauce:
1/2 cup raw sesame oil
1/2 cup soaked almonds or cashews
3 tbsp. gluten free tamari
3 tbsp. gluten-free tamari
1/4 cup unsweetened peanut butter (or almond butter)
Ingredients for lentils:
1 cup uncooked green lentils, rinsed
1 3/4 cup vegetable broth (or water)
Ingredients for quinoa:
1 cup uncooked quinoa
2 cups water
Additional bowl ingredients:
2 tbsp. olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups spinach or chard
Salt to taste
Instructions
2 cups of water or food processor mix the first five ingredients (sesame oil, nuts, tamari, maple syrup, and nut butter). Blend until smooth and set aside. In a medium saucepan bring lentils and broth to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender. In a separate saucepan bring quinoa and water to a boil. Reduce heat and simmer for 25 minutes until all liquid is absorbed. Meanwhile, heat olive oil in a pan. Saute onions, garlic and peppers until tender. Add spinach or chard and cook until wilted. In bowl combine all ingredients and mix together well. Serve warm.
Nutrition
- Serving Size: Serving Size 1
- Calories: 645
- Fat: 43g
- Carbohydrates: 49g
- Protein: 19g
