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Packed with 43g of protein and 24g of fibre, this hearty meal for one created by Soph's Plant Kitchen will keep you feeling nourished and energised
Ingredients
This vibrant and wholesome dish combines plant-powered ingredients for a deliciously balanced meal by offering gut health benefits, supporting muscle repair, providing energy and more. With protein-rich lentils, crispy roasted seeds and tangy red lentil and tomato pesto, it’s both filling and bursting with flavour. Finished with a zesty lemon kick and fresh rocket leaves, it’s a simple yet nourishing option for solo dining.
Sophie Waplington (sophsplantkitchen) says: “I wanted more plant diversity in my meal so added roasted seeds and lentils. The pesto was turned into a sauce with cashews and nutritional yeast to further up the protein content. Topped with some rocket, it’s absolutely delicious.”
H&B nutritionist Leila Keller-Wis says: “With an impressive 43g of protein and 24g of fibre per serving, this dish supports muscle repair, promotes digestion and provides long-lasting energy. Additionally, the apple cider vinegar in the dressing offers gut health benefits by promoting digestion and helping to balance stomach acid. It’s a fantastic choice to nourish both body and mind.”
| Per | Serving |
|---|---|
| Energy (kcal) | 762 kcal |
| Fat | 29g |
| of which saturates | 4.5g |
| Carbohydrates | 69g |
| of which sugars | 6.1g |
| Fibre | 24g |
| Protein | 43g |
| Salt | 1.1g |
Step 1
Roast the seeds at 180c in 1 tsp tamari and the lentils in a little olive oil and salt for 10-15 mins, until toasted and crispy.
Step 2
Cook the pasta according to the packet instructions. Blend the pesto with the cashews, nutritional yeast and lemon.
Step 3
Wash and dress the rocket in the apple cider vinegar and a little salt.
Step 4
Combine the pasta with the sauce, layer the rocket leaves in, then top with the crispy seeds and lentils.
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