Some kind of legume, lots of fresh vegetables, herbs and a creamy sauce – that’s my ideal formula for creating quick and satisfying meals.
Judge me for not cooking my own legumes but nothing beats the handiness of canned ones. Where I’d most often go for chickpeas I decided to switch it up by using lentils instead. Consider yourself lucky I decided to spare you the longwinded story behind this fancy ingredient ;).
I’m not usually into the whole high-protein trend – no protein shakes or egg white scrambles for me – but still like to experiment with foods naturally higher in what seems to be everybody’s favourite macro. Mostly because I’m on a constant quest to find new filling dishes and protein is constantly promoted to do just that. What matters most abot this naturally high in protein bowl of food, though, was its deliciousness.
As mentioned above I’m a huge fan of creamy sauces – who isn’t? Silken tofu is a great ingredient to provide that creaminess yet one I don’t usually stock. With the recent purchase of my first ever jar of sunflower seed butter I decided to put it to good use here inspired by Michelle over at Peachy Palate.
Protein Bowls have been popping up all over the blog world but as I usually happened to miss several ingredients I made up my own. It’s a mix of various recipes I found and adapted to my liking and what I had one hand. Simple, quick and easy to pack which will make it a great workday lunch.
Protein Power Bowl
1 ½ cups (240 g) canned green lentils
1 small red onion, chopped
1 clove garlic, minced
1 ½ cups sliced mushrooms
½ medium zucchini, spiralized into pasta
a few cherry tomatoes, halved
About ½ tbsp chopped parsley
Salt & pepper
Olive oil for sautéing
For the sauce: 1-1 ½ tbsps sunflower seed butter, about 2 tbsps water, 1 generous tbsp nutritional yeast, 1 tsp soy sauce
Heat some oil in a small pan. Sauté the garlic and onion until slightly brown and fragrant. Add the zucchini and mushrooms, frying until the mushrooms are soft. Stir through the drained and rinsed lentils, tomatoes, parsley, cayenne pepper and salt + pepper to taste.
In a small bowl mix the sauce ingredients adding some fresh lemon juice and water to reach a smooth consistency.
It’s up to you if you prefer to eat this cold or warm – I enjoyed it both ways. Either way let it sit for a moment to let the flavours develop before eating. In fact, I might make double the amounts next time to eat half as leftovers the next day. So good, so simple, so satisfying.
Happiness inducing today: Heading home tomorrow for my sister’s wedding. Saying I was excited would be an understatement still.
What’s your basic formula for simple and satisfying meals?
Do you find higher-protein dishes to fill you up better?
What are your plans for the weekend! I hope you’ll have an amazing one!