Hearty Lentil And Veggie Rice Bowl Recipe

About this recipe

Looking for a hearty, nutritious lunch option? This Lentil and Veggie Rice Bowl combines protein-rich soy mince, tender chickpeas, and fresh vegetables for a wholesome meal. Seasoned with Moroccan spices, the dish offers a delightful blend of flavors and textures. Topped with lemon-dressed cucumber slices, it delivers 26g of protein and a balance of fiber and carbohydrates to keep you energized throughout the day. Quick to prepare in just 35 minutes, this recipe is perfect for busy days and ideal for gym meal prep. Serve it warm and enjoy a satisfying lunch that's both comforting and nutritious!

Ingredients

• NaN Trs Lentils Brown Whole (Masoor)
• NaN Tilda Long Grain Rice
• 375G Birds Eye Garden Peas
• 300G Pure Sweet Potato Starch, 300G
• 1 Onion Large 1 Each
• 50G Black Garlic Cloves, 50G
• 1 Piece Cucumber 1Pc
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 400 G Natco Chick Peas Canned 400g
• 400G Holland & Barrett Vegan Soy Protein Mince
• - Badshah Thandai Mix Masala
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 1 L Filippo Berio Olive Oil Extra Virgin
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Rinse the sweet potato starch and cook it in boiling water for 10 minutes until tender, then drain and set aside.
2. 2. Peel and dice the onion, garlic, carrots, cucumber, and mooli radish into small bite-sized pieces.
3. 3. Heat olive oil in a pan and sauté the garlic and onion for 2-3 minutes until fragrant.
4. 4. Add the diced carrots and mooli radish to the pan, cooking for 5 minutes until slightly softened.
5. 5. Rinse and drain the chickpeas, then add them to the pan along with the soy protein mince.
6. 6. Sprinkle in the Moroccan spice mix, black pepper, and salt, stirring well to coat the ingredients evenly.
7. 7. Pour in 100ml of water and let the mixture simmer for 10 minutes to blend the flavors and cook the protein mince.
8. 8. In a separate bowl, toss the cucumber with freshly squeezed lemon juice for a refreshing garnish.
9. 9. Layer the cooked sweet potato starch at the base of two serving bowls.
10. 10. Spoon the lentil and veggie mixture over the rice evenly, ensuring each bowl gets a balanced portion.
11. 11. Top each bowl with the lemon-dressed cucumber slices for added crunch and freshness.
12. 12. Serve warm and enjoy the hearty protein-packed meal.