Wow! I just invented this dish tonight and it's so amazing!!! The secret ingredient is peanut butter (or any nut butter). I mean, what doesn't taste good with peanut butter!?!??! If you are what you eat, then I am 85% peanut butter because, as a child, I ate peanut butter sandwiches three meals a day, everyday, from about age six to age seventeen.....and can you believe it? I'm still alive - and well!
I recently visited Hawaii and found the most amazing peanut butter I've ever had in my life. It's called North Shore Goodies Coconut Peanut Butter. I literally purchased over $100 worth of peanut butter while I was there. I bought so much that my bag was overweight when I went to check in for my flight. There was no way I was leaving that peanut butter behind so I paid the extra $35 and brought it back with me.
VEGAN HIGH PROTEIN QUINOA LENTIL BOWL
1/2 cup raw sesame oil
1/2 cup soaked almonds or cashews
3 tbsp. gluten free tamari
2 tbsp. maple syrup
1/4 cup unsweetened peanut butter (or almond butter)
1 cup uncooked green lentils, rinsed
1 3/4 cup vegetable broth (or water)
1 cup uncooked quinoa
2 cups water
2 tbsp. olive oil
1 small red onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
3 cups spinach or chard
Salt to taste
In a blender or food processor mix first five ingredients (sesame oil, nuts, tamari, maple syrup, and nut butter). Blend until smooth and set aside.
In a medium saucepan bring lentils and broth to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender.
In a separate saucepan bring quinoa and water to a boil. Reduce heat and simmer for 25 minutes until all liquid is absorbed.
Meanwhile heat olive oil in a pan. Saute onions, garlic and peppers until tender. Add spinach or chard and cook until wilted.
In a ceramic dish or large bowl combine all ingredients and mix together well. Serve warm.