🤖 Created with AI assistance and editorially reviewed · About our AI transparency
Autumn Lentil Meal Prep Bowl
Four boxes in one go: cooked lentils as the protein base, roasted pumpkin, beetroot and crunchy red cabbage slaw, kept in separate layers. The tahini dressing goes on only just before eating..
Cook time
55 min
Servings
4
Ingredients
7
Nutrition
per serving492 kcal
Calories
20 g
Protein
20 g
Fat
58 g
Carbs
Instructions
- 1
Cook the lentils in salted water until just tender, then drain and let them cool.
- 2
Cut the pumpkin into wedges, toss with oil and salt and roast on a tray at 200 °C until soft and browned.
- 3
Finely shred the red cabbage and scrunch it with a pinch of salt. Cube the beetroot. Whisk the tahini with lemon juice, water and salt into a pourable dressing.
- 4
Layer the lentils, pumpkin, beetroot and cabbage separately into four boxes. Keep the dressing apart and add it with the pumpkin seeds only before eating.
