NUTRITION

SERVINGS

INGREDIENTS

1.25 oz buckwheat soba noodles

0.3 cup dry brown lentils

3 tbsp hemp hearts

1 tbsp pumpkin seeds

1 cup zucchini noodles

0.5 cup shredded carrots

0.5 cup sliced red cabbage

1 tbsp fresh lime juice

1 tsp grated fresh ginger

1 tsp maple syrup

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse dry lentils and simmer in fresh water for 15-20 minutes until tender, then drain and cool immediately to maintain freshness.

• 2

  Cook buckwheat noodles in boiling water according to package directions and rinse thoroughly with cold water to remove excess starch.

• 3

  In a small glass bowl, whisk together the fresh lime juice, grated ginger, maple syrup, sea salt, and black pepper until well combined.

• 4

  Spiralize the zucchini and thinly slice the carrots and red cabbage, placing them into a large serving bowl.

• 5

  Add the cooked noodles and cooled lentils to the raw vegetables and toss gently with the prepared ginger-lime dressing.

• 6

  Garnish the bowl with hemp hearts and pumpkin seeds for added texture and serve immediately while the vegetables are crisp.