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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.
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.
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