Delicious Vegan Spinach, lentil and carrot salad bowl

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This easy spinach, lentil and carrot bowl is loaded with warming and comforting flavours. It’s a healthy warm vegan salad bowl that takes barely 30 minutes to make. It’s made with creamy warm spinach mixed with spices and garlic and topped with green lentils, oven roasted carrots and chopped almonds. 

You can serve this dish as a whole meal or add falafel or meatless meatballs for extra plant based protein. 

Because this easy spinach salad can be served both hot and cold it’s really easy to make in advance and bring with you for a healthy and nutritionally balanced lunch. I always make sure to make extra for dinner and box up the leftovers for next days lunch. 

What’s great about this all vegan Easy Spinach, lentil and carrot bowl recipe:

  • Just about everything
  • Healthy 
  • Loaded with nutrients and plant based protein
  • Full of flavours 
  • It can be served in itself as a complete meal
  • Can be served as a side dish 
  • Great on-the-go lunch recipe
  • Can be eaten hot and cold
  • Meal prep friendly – make in advance and reheat later (or serve cold)
  • Freezer friendly
  • Vegan
  • Soy free
  • Gluten-free 
  • A crowdpleaser

What type of spinach should you use

You can use fresh or frozen spinach as you prefer. In the winters I usually use frozen because it’s easier to get ahold of, but with fresh and frozen spinach works equally well in this recipe.

What to do if you are allergic to nuts

If you are allergic to nuts you can either leave them out completely or substitute with roasted sesame seeds or pumpkin seeds…or any other type of seeds or nuts you prefer. The roasted almonds are there to add extra crunch and Omega fatty acids, but they can easily be left out of the dish if preferred.

How to serve this easy vegan spinach, lentil and carrot salad bowl:

You can serve this easy salad as a main course as is because it is a full nutritionally balanced meal in itself…but you can also serve it with my meatless meatballs, my easy chickpea nuggets or my easy pea nuggets. This vegan salad bowl works with almost anything.

How is this all vegan easy spinach, lentil and carrot salad bowl recipe made? It’s very simple. Just:

Instructions

  • Preheat oven to 350F and line a baking trey with baking paper.
  • Place the sliced carrots on the lined baking trey and drizzle olive oil on top. Season with salt, smoked paprika and dried thyme and use two spoons to combine until the carrots are fully coated in oil and seasoning. 
  • The next step is to bake the carrots in the middle of the oven for 25-30 minutes, flipping them over halfway through.
  • Next, heat olive oil in a pan and add the spinach. Place a lid over the pan and let the spinach wilt while stirring occasionally. Once the spinach is heated through, add the finely chopped garlic, salt and ground nutmeg and stir together to combine. Let the spinach cook together with the garlic for 2-3 minutes before removing from the heat and setting aside.Once the carrots are cooked and starting to become lightly golden and crispy remove from the oven and set aside. 
  • Get out a large plate or salad bowl and place the spinach/garlic at the bottom. Top with the cooked and drained lentils before adding the oven roasted carrots. Finally top with chopped roasted almonds and drizzle with sweet and sour chili sauce. Serve and enjoy. 

Delicious Vegan Spinach, Lentil Carrot Salad Bowl

This easy spinach, lentil and carrot bowl is loaded with warming and comforting flavours. It’s a healthy warm vegan salad bowl that takes barely 30 minutes to make. It’s made with creamy warm spinach mixed with spices and garlic and topped with green lentils, oven roasted carrots and chopped almonds. 
You can serve this dish as a whole meal or add falafel or meatless meatballs for extra plant based protein.
Course Dinner
Cuisine American
Keyword vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Simone -Munchyesta.com

Ingredients

  • 2 tbsp Olive Oil
  • 2 cups Spinach Fresh or frozen
  • 2 cups Cooked Green Lentils Drained and rinsed
  • pounds Carrots Cut into slices
  • ½ cup Roasted Almonds Chopped
  • 3 cloves Garlic Finely chopped
  • ½ tsp Ground Nutmeg
  • 1 tbsp Smoked Paprika
  • 1 tbsp Dried Thyme
  • Salt to taste

Dressing

  • Sweet and Sour Chili Sauce Optional

Instructions

  • Preheat oven to 350F and line a baking trey with baking paper.
  • Place the sliced carrots on the lined baking trey and drizzle olive oil on top. Season with salt, smoked paprika and dried thyme and use two spoons to combine until the carrots are fully coated in oil and seasoning. 
  • Bake the carrots in the middle of the oven for 25-30 minutes, flipping them over halfway through.
  • Next, heat olive oil in a pan and add the spinach. Place a lid over the pan and let the spinach wilt while stirring occasionally. Once the spinach is heated through, add the finely chopped garlic, salt and ground nutmeg and stir together to combine. Let the spinach cook together with the garlic for 2-3 minutes before removing from the heat and setting aside.
    Once the carrots are cooked and starting to become lightly golden and crispy remove from the oven and set aside. 
  • Get out a large plate or salad bowl and place the spinach/garlic at the bottom. Top with the cooked and drained lentils before adding the oven roasted carrots. Finally top with chopped roasted almonds and drizzle with sweet and sour chili sauce. 
    Serve and enjoy. 

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