Vegan Protein Bowl

Delicious vegan recipe.

Getting the right amount of protein is important to living well. Not getting all the protein from animal foods is one of the greatest favors we can do to the world. Because legumes, with their high protein content, meet our daily protein needs more than enough.
In this delicious bowl recipe, you can use the leftover legumes from the previous day with peace of mind and create a perfect and good meal for yourself.

Difficulty:

Easy

Serving:

2 servings

Preparation time/ Cooking time:

10 minutes / 7 minutes

Ingredients

200 g leftover legumes (chickpeas, lentil, black-eyed peas)
100 g avocado
80 g shelled peas
50 g soybean sprouts

For the dressing.
30 ml olive oil
20 ml lemon juice
15 ml pomegranate molasses
5 g salt
5 g pepper
20 g walnuts
10 g chives

Preparation

Wash and rinse the chickpeas, lentils, black-eyed peas, and soybean sprouts.
Boil the shelled peas in salted water for 5-7 minutes until tender. Do not remove the shells.
Drain the peas and rinse with cold water.
Cut the avocado into small pieces and sprinkle with lemon juice to prevent browning.
In a blender, blend together the olive oil, lemon juice, pomegranate molasses, salt and pepper to make the dressing.
Divide the shelled peas, lentils, black-eyed peas, soybean sprouts, avocado, and chickpeas evenly between two bowls.
Drizzle the dressing over the top of each bowl and sprinkle with chopped chives, walnuts and serve.

Enjoy!