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Colorful Lentil Protein Bowl with fresh veggies, quinoa, and lemon wedge

Lentil Protein Bowl

A hearty and nutritious bowl packed with lentils, quinoa, and fresh veggies, perfect for a quick and healthy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup dried green lentils
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 avocado sliced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Rinse the lentils and quinoa under cold water until the water runs clear.
  2. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.
  3. In another saucepan, cook the quinoa according to package instructions.
  4. While the lentils and quinoa are cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the avocado, and chop the red onion and parsley.
  5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
  6. Once the lentils and quinoa are done, fluff the quinoa with a fork.
  7. To assemble the bowls, divide the cooked lentils and quinoa evenly among four bowls. Top with cherry tomatoes, cucumber, avocado, red onion, and parsley.
  8. Drizzle the dressing over each bowl and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute any vegetables you have on hand.