Meal Details
1. Chipotle lentil quinoa stuffed peppers (dairy-free)
330 cals, 12p, 29c, 15f (per meal)
4 tbsp (60g)
2 large (328g)
1/2 cup (96g)
1/2 cup (85g)
1 tsp (2g)
2 dash (1g)
1 avocado(s) (201g)
2 cup(s) (474mL)
1/2 tsp (3mL)
1
Preheat oven to 425ºF (220ºC). Rub the cut sides of peppers with oil. Place peppers cut sides down on a baking sheet. Roast in the oven for 15-18 minutes until softened.
2
Meanwhile, add lentils, quinoa, water, cumin, and some salt to a medium saucepan over medium-high heat. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, about 18-24 minutes.
3
Mix chipotle powder and vegan mayonnaise in a small bowl.
4
Transfer lentil and quinoa mixture into the roasted pepper. Top with the avocado and chipotle crema. Serve.
2. Tomato cucumber salad
70 cals, 2p, 7c, 3f (per meal)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.