Warm Chilli, Lentil and Pumpkin Salad
Pumpkin seeds are a good source of protein, healthy fats, and various minerals.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Warm Chilli, Lentil and Pumpkin Salad
Ingredients
Instructions
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Preheat the oven to 200°C (400°F).
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In a large bowl, combine the lentils, pumpkin, red bell pepper, red onion, garlic cloves, olive oil, chili powder, ground cumin, smoked paprika, salt, and black pepper. Toss to coat the ingredients evenly.
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Spread the mixture onto a baking sheet and roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.
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Remove from the oven and let it rest for 5 minutes.
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Transfer the roasted mixture to a serving bowl. Drizzle with lime juice and sprinkle with fresh cilantro and pumpkin seeds.
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Toss gently to combine.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 50g17%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
