Protein power goddess bowl


4 to 6

Prep time:

30 minutes

Cook time:

50 to 60 minutes


For the Lemon-Tahini Goddess Dressing:

  • 60g tahini
  • 1 large clove garlic
  • 125ml fresh lemon juice (from about two lemons)
  • 30g nutritional yeast
  • 2 to 3 tbsps extra-virgin olive oil, to taste
  • ½ tsp fine-grain sea salt or to taste, plus more as needed
  • Freshly ground black pepper

For the lentil mixture:

  • 120g uncooked green lentils or a mixture of green and black lentils
  • 120g uncooked spelt berries or wheat berries, soaked overnight
  • 1½ tsp olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 220g spinach or lacinato kale, roughly chopped
  • 10g fresh parsley leaves, minced


1. Make the Lemon-Tahini Goddess Dressing: In a food processor, combine the tahini, garlic, lemon juice, nutritional yeast, extra-virgin olive oil, ½ tsp salt and black pepper to taste and process until smooth. Set aside until ready to use.

2. Cook the lentils according to the table below and set aside.

3. Cook the spelt berries according to the table below and set aside.

4. In a large frying pan, heat the olive oil over a medium heat. Add the onion and garlic and sauté for a few minutes, until the onion is translucent.

5. Add the bell pepper and tomato and sauté for 7 to 8 minutes more, until most of the liquid has cooked off.

6. Stir in the spinach and sauté for a few minutes more, until the greens wilt.

7. Stir in all of the Lemon-Tahini Goddess Dressing and the cooked lentils and spelt berries. Reduce the heat to low and simmer for a few minutes more. Remove the pan from the heat and stir in the minced parsley.

8. Season with salt and black pepper to taste.

Recipe taken from The Oh She Glows Cookbook by Angela Liddon (£16.99, Penguin Random House).

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