YOUR SOLIN GENERATED RECIPE
Rainbow Vegetable Noodle Bowl with Ginger-Lime Dressing
Tender red lentil noodles and protein-rich hemp hearts tossed with crisp raw vegetables in a zesty ginger-lime dressing for a vibrant and crunchy finish.
INGREDIENTS
1.5 oz Red lentil pasta
4 tbsp Hemp hearts
0.5 cup Fresh green peas
3 tbsp Nutritional yeast
0.5 tbsp Raw pumpkin seeds
0.5 cup Shredded carrots
0.5 cup Sliced cucumber
0.5 cup Shredded purple cabbage
1 tsp Fresh grated ginger
1 tbsp Fresh lime juice
0.25 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Bring a medium pot of water to a boil and cook the red lentil pasta for 7-9 minutes until tender but firm.
During the last 2 minutes of pasta cooking, add the fresh green peas to the pot to lightly blanch them.
Drain the pasta and peas, then return them to the pot and toss immediately with the nutritional yeast until evenly coated.
In a small glass jar, whisk together the fresh lime juice, grated ginger, extra virgin olive oil, sea salt, and black pepper to create the dressing.
Prepare the raw vegetables by shredding the carrots and purple cabbage and thinly slicing the cucumber into half-moons.
Transfer the warm pasta and peas to a large serving bowl and add the prepared raw vegetables on top.
Pour the ginger-lime dressing over the bowl and toss thoroughly to combine all the fresh flavors.
Garnish the bowl with the hemp hearts and raw pumpkin seeds just before serving for maximum freshness and crunch.