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.