Greek Breakfast Bowl – Vegan

Ingredients

10 cherry tomatoes, halved

1 medium (200g) Lebanese cucumber, diced

40g sugar snap peas

200g canned brown lentils, rinsed

50g pitted kalamata olives, sliced

2 tsp. (10ml) extra virgin olive oil

2 tsp. (10ml) balsamic vinegar

2 tsp. dried oregano

Himalayan salt & pepper

Method
Combine tomato, cucumber, sugar snap peas, lentils and olives in a bowl.

Add olive oil, balsamic vinegar and oregano and toss until well combined.

Season with salt and pepper.Serve.

Nutrition Facts

Servings per recipe: 1

Serving size: 599g

Average Quantity Per Serve Average Quantity Per 100g
Calories 353 cal 59 cal
Protein 13.1g 2.2g
Fat, total 20.3g 3.4g
– saturated 2.7g 0.5g
Carbohydrate 23.3g 3.9g
– sugars 7.9g 1.3g
Sodium 600mg 77mg