SSSweat & Snack
Vegan lentil power bowl with quinoa, vegetables and pumpkin seeds

Vegan lunch recipe

Quick Vegan Lentil Power Bowl

Colorful, filling and easy to prepare in advance, this bowl combines lentils, quinoa, vegetables and a lemon-tahini dressing.

Prep 15 minCook 15 min2 servings

Ingredients

  • 1 cup cooked lentils
  • ½ cup cooked quinoa
  • ½ cup cucumber and ½ cup tomato
  • ½ cup shredded carrot
  • ¼ cup red onion and 1 cup leafy greens
  • 1 tablespoon pumpkin seeds and parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon tahini, cumin, salt and pepper

Instructions

  1. Cook quinoa according to package directions and cool slightly.
  2. Whisk lemon juice, olive oil, tahini, water, cumin, salt and pepper.
  3. Add greens to bowls and arrange lentils, quinoa, cucumber, tomato, carrot and onion on top.
  4. Pour over dressing. Finish with pumpkin seeds and parsley.

Estimated nutrition per serving

445Calories
21 gProtein
63 gCarbs
14 gFat
17 gFiber

Why this works

Lentils and quinoa provide plant-based protein and carbohydrates. Vegetables add volume and fiber, while tahini and olive oil contribute unsaturated fats. Values are estimates and vary by ingredients.

More from Sweat & Snack

Chickpea quinoa saladPlant-based nutritionMeal planner

Educational information only; not medical advice.