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My 3 Favorite Pulse-Topped Lunch Bowls
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Ingredients
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Chickpea Mediterranean Bowl
1 cup
romaine
3 tablespoons
roasted red peppers
3 tablespoons
olives
2 tablespoons
goat’s milk feta (or any you prefer)
Creamy hummus
1/2 cup
chickpeas, drained and rinsed
Black Bean Burrito Bowl
3/4 cup
romaine
1/4 cup
quinoa
3 tablespoons
chopped onion
1/2 cup
black beans, drained and rinsed
1/3
avocado, sliced
Tortilla chips
Black Lentil Buddha Bowl
1 cup
kale (massaged with oil of choice)
1
roasted sweet potato
1 tablespoon
black sesame seeds
1/2 cup
cooked black lentils
1/3
avocado, diced
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Instructions
Assemble each bowl with ingredients and enjoy!
These make delicious meals to prep in advance for work or school. Enjoy with your dressings of choice!
Author:
rachel mansfield
Category:
plant-based, gluten-free, grain-free
Cuisine:
lunch, dinner