I know that a lot of people find them boring, but I honestly love big salad bowls. There are so many different things that you can add to them, the variations really are endless! Swap out the protein, change the healthy fat around, or just add a whole heap of different veggies to the bowl. Whatever you do or however you eat them, I find them absolutely delicious. Today, I thought that I’d share one of my favourite and most eaten salad bowls. Easy to put together, delicious and super healthy. Introducing my lentil salad bowl.
Full of Colour
Crispy fried paprika carrots (you should know by now that I love my roasted veggies!). Quinoa (the super grain), edamame beans, a big pile of delicious green lentils and my favourite homemade beetroot hummus. I mean, look at that colour! All dressed up with a sprinkle of white sesame seeds and finished off with a squeeze of lemon; because I seriously love my lemons! All sitting on top of a big pile of little gem lettuce and spinach. See what I mean, super simple.
I really love roasted veggies. I think that it lets you add a greater depth of flavour and I love how the taste can be changed by using different spices. These carrots are so easy to make, and they literally took me less than 5 minutes to whip up. I do this with practically all my veggies whether I’m adding them to a salad or not, and I normally always add paprika and some chilli flakes because, well… they’re the best!
All About The Protein
Quinoa is by far one of my favourite grains, and I love all the superfood properties that come with it. It’s easy to cook, but does taste a little ‘plain’. I like to flavour the grains with a little lemon juice whilst cooking for a little added taste boost.
Edamame beans are a type of soya bean considered to be a complete protein, hosting a whole group of vitamins, minerals and other key nutrients. I always have a bag of frozen beans in my freezer – I always stock up when I go to China Town, but they are also available in most supermarkets. Just put a few in a bowl of hot water to defrost whilst you make the rest of the dish.
And then we have my chosen protein source, green lentils. These ones come straight from a can and I simply drained and rinsed them with cold water before adding them to my salad. And who could forget that beetroot hummus. Words cannot describe how good this is; fresh, smooth and full of flavour, grab the recipe for it here. Trust me, you’re gonna want to try this!
I know that most people just throw their food in a bowl and mix it up, but I love to section it out like this. It probably goes back to when I was younger, and everything had its own place on the plate! But I honestly believe that you eat with your eyes first and when your food looks good, you automatically want to eat every last mouthful.
A light sprinkling of sesame seeds for the perfect finishing touch, and there you have it, my perfect salad bowl. With an abundance of veggies, some healthy fat, a few grains and a heaping pile of protein.
Whoever said that salad’s are boring?
Rosie x
| Prep Time | 10 Minutes |
| Cook Time | 5 Minutes |
| Passive Time | 10 Minutes |
| Servings |
Serving
|
- 1 handful Little Gem Lettuce
- 1 handful Spinach Leaves
- 60 grams Quinoa
- 55 grams Carrots (about 3 small) peeled and chopped into rings
- 1/2 tablespoon Exta Virgin Olive Oil
- sprinkle Paprika Powder to taste
- 30 grams Edamame Beans
- 100 grams Tinned Green Lentils drained and rinsed
- 1 spoonful Beetroot Hummus roughly 40 grams
- sprinkle White Sesame Seeds
- 1/2 Lemon
Ingredients
|
|
- Place your carrots into a pan of boiling water and par-boil until tender. Remove and drain the carrots, before placing them into a frying pan. Drizzle the oil and sprinkle the paprika over the carrots, stirring through ensuring they are completely coated. Cook on a medium - low heat,for around 5 minutes stirring regularly to ensure the do not stick to the pan. Add more oil as required. Once cooked, set aside.
- Meanwhile, place the quinoa into a saucepan and cover with water. Bring the water to the boil, then reduce down to a simmer. Stirring regularly until all the water has absorbed. Set aside and allow to cool
- Using a sieve, drain your tin of Lentils and rinse under cold water.
- Chop your salad leaves and place at the bottom of your bowl. Pile the rest of your ingredients on top, finishing with a sprinkle of sesame seeds and the juice of your lemon or dressing of choice.
Comments