Loaded Pizza Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
319 kcal
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Course
Main Course
Loaded Pizza Bowl
Description
The Loaded Pizza Bowl combines a spiced lentil sausage mixture seasoned with soy sauce, maple syrup, smoked paprika, and herbs, cooked to a thick consistency. A creamy cashew-based mozzarella sauce is blended with garlic, lemon juice, and miso for a tangy, cheesy flavor without dairy. Roasted red bell peppers, onions, and mushrooms contribute caramelized edges and tender texture, complementing the plant-based sausage.
The bowl is built over cooked quinoa and finished with fresh greens, tomatoes, basil, and a drizzle of pizza sauce, which can be store-bought or homemade with tomato paste and herbs. This layering provides varied textures: the soft quinoa, creamy sauce, meaty lentil mix, and crisp vegetables.
The recipe supports adjustments such as nut-free sauce alternatives, lentil cooking methods, and different seasonings, making it flexible for dietary preferences. It offers a complete plant-based meal with protein, vegetables, and flavorful sauce elements reminiscent of pizza without dough.
Ingredients
For the lentil sausage mixture:
- 15 ounce lentils and drained or 1 1/2 cups of cooked lentils, canned, washed
- 1 tablespoon soy sauce , use tamari for Glutenfree, coconut aminos for soyfree
- 1 tablespoon maple syrup
- 1/2 teaspoon fennel seeds crushed
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sage ground
- 1/2 teaspoon thyme dried
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
For the cashew mozzarella sauce:
- 1/2 cup cashews raw, soaked in hot water for 15 minutes
- 1/2 cup water
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/2 teaspoon miso Use chickpea miso or use nutritional yeast for Soyfree, mellow, or 2 tsp nutritional yeast optional
For the other ingredients in the pizza bowl:
- 1 red bell pepper thinly sliced
- 1/2 cup onion thinly sliced
- 1 cup mushrooms thinly sliced
- salt as needed
- black pepper as needed
- oil as needed for roasting the peppers and mushrooms
- 2 cups crisp greens or spinach
- tomato chopped, as needed
- 1/4 cup basil fresh
- 1/2 cup quinoa uncooked or 1 1/4 cup cooked or other grains of choice
- 1/2 cup pizza sauce see notes for diy pizza sauce
Instructions
- Make the lentil sausage mix: Add all of the ingredients to a skillet over medium heat and mix well. Add 1-2 tablespoons of water if the mixture is too dry and could cook until the spices and sauce cover the lentils completely and the mixture thickens a little bit. Taste and adjust the flavor and set aside.
- Make the cashew sauce: drain the cashews then add to the blender. Add the rest of the ingredients and blend until the mixture is creamy and thick.
- You might have to blend it 2-3 times. Blend it for about 30 seconds then let it sit so that the cashews can continue to soak 4-5 minutes then blend again. Transfer to a bowl and set aside.
- Roast up the veggies: Add the peppers and onions to a skillet over medium heat. Add 1/2 or 1 teaspoon of oil, some salt and pepper, and cook until they are slightly golden on some edges. Transfer to a bowl and set aside.
- Then add the mushrooms to the same skillet. Add a teaspoon of oil, salt, and pepper as needed and then cook until the mushrooms are golden and then set aside.
- Make the quinoa: If you haven't made the quinoa yet, rinse the quinoa then add to a saucepan with 1 cup of water and a pinch of salt and bring to a boil then reduce the heat to low. Cover and cook until the quinoa is fluffy, about 12-15 minutes.
- Assemble the bowl: Add a good helping of the lentil sausage mix, the quinoa, the roasted veggies and mushrooms, greens, chopped tomatoes, then top it with dollops of pizza sauce and dollops of cashew mozzarella sauce.
- Then sprinkle some chopped fresh basil and serve.Storage: Refrigerate components separately for upto 4 days.
Notes
- To make your own pizza sauce, combine tomato paste, water, olive oil, oregano, thyme, garlic powder, onion powder, and salt for a simple and fresh base.
- Replace cashew mozzarella with cheesy tofu sauce or cauliflower alfredo for nut-free versions.
- Cook lentils using an Instant Pot by soaking, rinsing, then pressure cooking with water for 8-10 minutes; adjust timing based on lentil age and softness.
- Roast vegetables until lightly golden to enhance flavor before assembling the bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 698mg | 29% |
| Potassium | 914mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2917IU | 58% |
| Vitamin C | 49mg | 54% |
| Calcium | 76mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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