- I used homemade marinara sauce for this recipe. If you’d like to do the same, you’ll need to start that first as it takes 30 minutes from start to finish. If you’re not using homemade marinara, any store-bought marinara works, just heat it up before adding to the bowls.
- Bring 3 cups of water to a boil stovetop in a medium-sized saucepan. Once boiling, add the lentils and reduce the heat to low. Cover and keep at a light simmer for 20-25 minutes until the lentils are cooked. If there is any excess water left, drain that off.
- Steam the broccoli by using a steamer basked on the stovetop. If you set it up over cold water and turn the heat to high, it should take 13 minutes total.
- Divide the cooked lentils and steamed broccoli between 4 bowls or containers. Give the broccoli a little spritz of fresh lemon juice then top each bowl with about 1/2 cup of marinara sauce and a generous amount of vegan parmesan.
If you’re making these for meal prep, I’d suggest storing the marinara and lentils separately until needed. I wouldn’t make the steamed broccoli more than 1 day ahead of time but you can wash and chop it and store in the fridge until you’re ready to steam. If you’re taking leftovers for lunch the next day, it will be fine all together overnight.
Nutrition facts do not include vegan parmesan. Find the nutrition info for that here.
- Serving Size: 1 bowl
- Calories: 366
- Sugar: 10 g
- Fat: 3 g
- Carbohydrates: 64 g
- Fiber: 14 g
- Protein: 24 g
Keywords: healthy, plant-based dinner, idea, buddha bowl