Vegan Meal-Prep Lentil Bowls

Ingredients

• 200 g cooked brown lentils — drained and rinsed if canned
• 150 g cooked quinoa — fluffed
• 150 g firm tofu — pressed and cut into small cubes
• 80 g carrot — finely grated
• 40 g baby spinach — roughly chopped
• 20 g white miso paste — none
• 6 g fresh ginger — finely grated
• 10 ml toasted sesame oil — none
• 30 ml water — room temperature

Instructions

1. In a small bowl, whisk together the white miso paste, grated ginger, toasted sesame oil, and water until smooth to form a light, savory dressing.
2. Heat a non-stick pan over medium heat and add the tofu cubes; dry-pan sauté for 4–5 minutes, turning occasionally, until lightly browned on most sides.
3. Add the cooked brown lentils and cooked quinoa to the pan with the tofu and cook for 2–3 minutes, stirring gently, just until warmed through.
4. Stir in the grated carrot and chopped baby spinach, cooking for 1–2 minutes more until the spinach just wilts but the carrot stays slightly crisp.
5. Turn off the heat, pour the miso-ginger dressing over the warm mixture, and toss gently until everything is evenly coated.
6. Divide the mixture into two small meal-prep containers, let cool to room temperature, then cover and refrigerate until ready to eat.