If you’re looking for a delicious lunch that’s nutritionally balanced and uses plant-based sources of protein then look no further!
I’m normally a beans kind of person – kidney beans, chickpeas, black beans… big big fan. But I don’t really use lentils in my cooking unless it’s for dal. It’s good to get out of your comfort zone occasionally when it comes to cooking though, and it’s something I try and do regularly to shake things up a bit!
This plate contains all of your 5 a day in one meal, and as I’m usually super lazy when it comes to dressings, hummus works brilliantly for me. I don’t bother making my own hummus (again, I’m lazy), so honestly please don’t feel bad about using shop-bought ones. They taste amazing anyway!
Serves: 2
Ingredients:
Handful of greens
150g tomatoes
150g tenderstem broccoli
100g puy lentils (uncooked) (or 200g cooked)
150g sweet potato
Hummus
Olive oil
Lemon juice
Soy sauce
Salt and pepper
What to do:
- Preheat the oven to 180°C
- If using raw lentils, cook these in boiling water and a little salt, pepper, and lemon juice
- Cut the sweet potato into wedges (not too thick), drizzle with olive oil, salt and pepper. Place on a lined baking tray and bake for around 20 minutes until soft
- Cut the cherry tomatoes in half. Place in a pan on medium heat with a little olive oil. You want these to go soft without getting too black and burnt. Season with a little salt and pepper
- Place the tenderstem broccoli in the microwave for 4 minutes (trust me, it’s amazingly quick), or steam for around 4 minutes.
- Once everything is ready, season the lentils with lemon juice and soy sauce.
- Prepare to assemble! Place the greens on the plate first. Add the lentils, tenderstem broccoli (drizzle some lemon juice over), tomatoes, sweet potato wedges, and a generous dollop of hummus.
