PocketAthleteJoin the waitlistLentil, roast carrot & quinoa bowl
- Calories
- 934
- Protein
- 42g
- Carbs
- 131g
- Fat
- 28g
Lunch · about 35 minutes · one serving
What you need
- ·100g red lentils
- ·60g quinoa
- ·200g carrots
- ·80g baby spinach
- ·15g mixed seeds
- ·6g ground spices (cumin, paprika, turmeric)
- ·14g olive oil
- ·1 lemons
Method
- 1Oven to 220C. Carrots in batons, tossed in half the oil and the spices, roasted 25 minutes until the edges go dark and sweet.
- 2Lentils and quinoa in one pan with plenty of water, 15 minutes, then drained well.
- 3Dress them hot with the rest of the oil and the lemon. Hot grains take on dressing; cold ones sit in it.
- 4Spinach folded through so it half-wilts, carrots on top, seeds over.
The most protein of any soy-free vegan lunch in here, at about 44g. Roast the whole bag of carrots and use them twice.
Worth knowing: The most protein of any soy-free vegan lunch in here, at about 44g. Roast the whole bag of carrots and use them twice.
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