Power Bowl with Rainbow Vegetables and Zesty Dijon Dressing

Power Bowl

with Rainbow Vegetables and Zesty Dijon Dressing

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Tender beluga lentils top this colorful mixture of raw and roasted vegetables, including beautiful and vitamin-rich broccoflower. The taste of crunchy raw vegetables are balanced out by a zesty dijon dressing. We suggest you toss the salad with half and serve any remaining on the side.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
32g
CARBOHYDRATES
50g
PROTEIN
18g

MAIN INGREDIENTS

  1. ⅓ cup beluga lentils
  2. 3 tbsp walnuts
  3. 5 oz broccoflower
  4. 3 oz radish
  5. 7 oz carrots
  6. 1 cucumber
  7. 2 tbsp Dijon mustard
  8. 2 tbsp agave
  9. 1 tbsp rice vinegar
  10. 3 tbsp Follow Your Heart® Vegenaise®
  11. 5 oz baby spinach
  12. 2 tbsp currants
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
Allergens: Tree Nuts, Coconut

TOOLS

  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Simmer the lentils
Simmer the lentils
Preheat the oven to 400°F. Combine the beluga lentils and ⅔ cup water in a small saucepan. Bring to a boil, reduce heat to low, and cook, covered, until lentils are tender and water has been absorbed, about 20 to 25 minutes. Drain any excess water and season with salt and pepper.
2
Toast and roast
Toast and roast
Add the walnuts to a baking sheet and bake until lightly toasted, about 4 to 6 minutes. Transfer the walnuts to a bowl. Cut the broccoflower into small florets and add them to the baking sheet. Toss with 1 tbsp olive oil, sprinkle with salt and pepper, and roast until tender and browned in places, about 7 to 9 minutes.
3
Prepare the vegetables
Prepare the vegetables
Thinly slice the radish. Peel the carrots with a peeler and then continue peeling to make ribbons. Slice the cucumber into thin rounds.
4
Make the dressing
Make the dressing
In a medium bowl, combine the Dijon mustard, agave, rice vinegar, yogurt, and a pinch of salt and pepper. Whisk the zesty Dijon dressing until smooth.
5
Toss the salad
Toss the salad
In a large bowl, toss the baby spinach, currants, a pinch of salt and pepper, and half of the zesty Dijon dressing.
6
Build the salad
Build the salad
Divide the dressed spinach between large bowls or plates. Top with sliced radish, carrot ribbons, sliced cucumber, beluga lentils, and roasted broccoflower. Drizzle with remaining zesty Dijon dressing.