Beetroot, avocado and pea lentil bowl

Name: Beetroot, avocado and pea lentil bowl
Cook time: 15 min
Total time: 15 min
Cuisine: European
Ingredients: 100g frozen peas; 1 small avocado, de-stoned; handful of mint; 2 pre-cooked beetroots; 150g pre-cooked puy lentils; 1 tbsp sherry vinegar; salt; black pepper; handful of pea shoots; 50g feta; 1 tbsp toasted flaked almonds; drizzle of olive oil

4 steps

Cook:15min

Updated at: Mon, 06 Nov 2023 07:20:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories723 kcal (36%)

Total Fat38.4 g (55%)

Carbs69.3 g (27%)

Sugars17.7 g (20%)

Protein31.8 g (64%)

Sodium1750.9 mg (88%)

Fiber27.2 g (97%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

100gfrozen peas

150gpuy lentils

1 Tbspsherry vinegar

salt

black pepper

pea shoots

50gfeta

1 Tbsptoasted flaked almonds

olive oil

Instructions

Step 1

Put the frozen peas in a microwaveable bowl along with 1 tablespoon of water. Cover with cling film, then zap on high for a minute to defrost.

Step 2

Slice the avocado, pick the mint leaves, then cut your beetroot into wedges.

Step 3

Ping your lentils in the microwave according to packet instructions, then tip into a bowl and stir through the vinegar along with a generous pinch of salt and pepper.

Step 4

Place the avocado, peas, beetroot and pea shoots on top of the lentils. Crumble over the feta, scatter with flaked almonds and mint, then drizzle with olive oil to serve.