Plant Protein Bowl

Recipe by Robin Enotera

Serves: 4

Ingredients

• 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

• 8 falafels

• Clean Green Dressing (recipe follows)

Directions

1. 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.

2. 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.

3. Enjoy!

Clean Green Dressing

Ingredients

• 1/2 avocado

• 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

Directions

1. Add all ingredients to a blender or food processor. Blend / process until very smooth.

2. Use immediately on the vegan protein bowl.

3. Leftovers can be stored, sealed in your refrigerator for 3 days.