High-Protein Veggie Quinoa Lunch Bowl
Servings: 4
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Protein-packed veggie quinoa lunch bowl with lentils, avocado, hearts of palm, and garlic lime dressing. Balanced, fiber-rich, and perfect for meal prep.
Ingredients
Base
- 1 cup quinoa cooked
- 1 cup lentils cooked and seasoned
Toppings
- ½ avocado sliced
- ½ cup cherry tomatoes sliced
- ½ cup hearts of palm sliced
- ½ cup grated carrots
Garlic Lime Honey Vinaigrette
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove finely grated
- ¼ teaspoon chili flakes optional but recommended
- 1 tablespoon chopped fresh cilantro
- Salt + freshly cracked black pepper
Instructions
Cook lentils
- In a saucepan, add lentils to 6 cups water.
- Bring to boil, reduce heat, cover and simmer 15–20 minutes until tender but not mushy.
- Drain and rinse.
Make dressing
- Whisk everything together until emulsified and slightly thickened.
Assemble bowls
- Divide quinoa into bowls.
- Top with lentils, tomatoes, carrots, hearts of palm, and avocado.
- Drizzle dressing and toss gently.
- Serve with an extra squeeze of lime.
Nutrition
Calories: 538kcal | Carbohydrates: 70g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 43mg | Potassium: 1469mg | Fiber: 21g | Sugar: 9g | Vitamin A: 2801IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 7mg
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