Get the Recipe: Vegan Beetroot Pasta Salad With Green Lentils
This vegan beetroot pasta salad with green lentils is fresh, vibrant, and ready in just 15 minutes! Serve it hot or cold for a delicious lunch or dinner. Gluten-free and oil-free.
Ingredients
For the salad
- 8 oz gluten-free pasta
- 7 oz cherry tomatoes
- 1 medium red onion
- 1/2 medium zucchini
- 3 cups arugula
- 1/2 medium cauliflower
- 1 cup cooked green lentils
For the sauce
- 1/4 cup almond butter
- 1/4 cup tamari
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 3 oz cooked beetroot
Equipment
- Saucepan
- Blender or food processor
- Mixing bowl
Instructions
- Cook the pasta according to packaging instructions, draining and rinsing when it's done.
- Meanwhile, prepare the sauce by adding the tamari, balsamic vinegar, maple syrup, almond butter and beetroot to a blender or food processor and blending until smooth.
- Prepare the vegetables. Dice the tomatoes, onion, zucchini and cauliflower.
- When the pasta is ready, transfer it to a large mixing bowl together with the vegetables, arugula, cooked green lentils and the sauce. Mix together.
- Serve either immediately, or after leaving to chill in the fridge.
Video
Calories: 475kcal, Carbohydrates: 81g, Protein: 19g, Fat: 11g, Saturated Fat: 1g, Sodium: 898mg, Potassium: 965mg, Fiber: 11g, Sugar: 19g, Vitamin A: 648IU, Vitamin C: 57mg, Calcium: 147mg, Iron: 5mg