Recipe by Robin Enotera
2 cups cooked lentils
1 cup cooked quinoa
1/2 an avocado, cut into slivers or chunks
1 cup sliced cherry tomatoes
1 cup cooked corn kernels
1 cup blanched frozen green peas
4 tablespoons toasted pumpkin seeds (pepitas)
4 tablespoons toasted slivered almonds
1 spring onion, sliced
Clean Green Dressing (recipe follows)
Pretty easy, assemble 1/2 cup cooked lentils, 1/4 cup cooked quinoa, 1/4 cup sliced tomatoes, 1/4 cup corn kernels, 1/4 cup blanched peas, 1/4 of the sliced avocado pieces and 2 falafels, in sections around the bowl.
Place a generous dollop of my Clean Green Dressing in the centre of the bowl. Scatter 1/4 of the green onion, 1 tablespoon each of the toasted pumpkin seeds and toasted almond seeds.
Clean Green Dressing
1 peeled garlic clove
1 cup fresh cilantro leaves (no stems please)
1 1/2 cup blanched frozen green peas
Pinch of salt
Zest and juice of a lime ( if your lime is not very juicy, use the juice of 2 limes)
1 green jalapeño or red chilli, to taste (can be omitted without compromising how delicious this tastes)
1/4 cup cold water
Add all ingredients to a blender or food processor. Blend / process until very smooth.
Use immediately on the vegan protein bowl.
Leftovers can be stored, sealed in your refrigerator for 3 days.