Protein Bowl with Walnut & Basil Pesto
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the dressing:
4 tbsp Walnut & Basil Pesto (see original recipe)
4 tbsp Walnut & Basil Pesto (see original recipe)
For the salad:
5 oz (140 g) firm tofu, sliced
1 lemon, juiced
3.5 oz (100 g) kale, roughly sliced
1 x 14 oz (400 g) can brown lentils, drained, rinsed
3.5 oz (100 g) spinach
3.5 oz (100 g) mixed seeds
1 avocado, sliced
2 tbsp chives, finely chopped
5 oz (140 g) firm tofu, sliced
1 lemon, juiced
3.5 oz (100 g) kale, roughly sliced
1 x 14 oz (400 g) can brown lentils, drained, rinsed
3.5 oz (100 g) spinach
3.5 oz (100 g) mixed seeds
1 avocado, sliced
2 tbsp chives, finely chopped
Nutrition
(Per Serving)
Calories
585
Fats
45 g
Protein
20 g
Carbs
25 g
Instructions
- To make dressing, in small bowl whisk together Walnut & Basil Pesto, 2 tablespoons extra virgin olive oil, and 1 to 2 tablespoons water until loosened. Set aside.
- Heat 2 tablespoons extra virgin olive oil in large frying pan over medium–low heat. Add tofu and cook for 10 to 15 minutes, turning occasionally, until golden and crisp.
- Place kale in large bowl. Add half of lemon juice and pinch of salt, then gently massage leaves until softened.
- Add lentils, spinach, mixed seeds, and half of dressing to bowl. Toss well to combine.
- Divide salad between bowls. Top with avocado and crispy tofu.
- Squeeze remaining lemon juice over, scatter chives, and drizzle remaining dressing. Season with black pepper to taste.