5 from 6 votes
Vegan Beetroot Pasta Salad With Green Lentils
This vegan beetroot pasta salad with green lentils is fresh, vibrant, and ready in just 15 minutes! Serve it hot or cold for a delicious lunch or dinner. Gluten-free and oil-free.
Prep Time
5 mins
Cook Time
10 mins
Optional chilling time:
15 mins
Total Time
30 mins
Servings:
4
Calories:
475 kcal
Course:
Side Dish, Main Course
Cuisine:
Vegan
Ingredients
For the salad
- 8 oz pasta gluten-free
- 7 oz cherry tomato
- 1 medium red onion
- ½ medium zucchini
- 3 cups arugula
- ½ medium cauliflower
- 1 cup green lentils cooked
For the sauce
- ¼ cup almond butter
- ¼ cup tamari
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 3 oz beetroot cooked
Instructions
- Cook the pasta according to packaging instructions, draining and rinsing when it's done.
- Meanwhile, prepare the sauce by adding the tamari, balsamic vinegar, maple syrup, almond butter and beetroot to a blender or food processor and blending until smooth.
- Prepare the vegetables. Dice the tomatoes, onion, zucchini and cauliflower.
- When the pasta is ready, transfer it to a large mixing bowl together with the vegetables, arugula, cooked green lentils and the sauce. Mix together.
- Serve either immediately, or after leaving to chill in the fridge.
Cup of Yum
Nutrition Information
Calories
475kcal
(24%)
Carbohydrates
81g
(27%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
898mg
(37%)
Potassium
965mg
(21%)
Fiber
11g
(44%)
Sugar
19g
(38%)
Vitamin A
648IU
(13%)
Vitamin C
57mg
(63%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 475
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 81g | 27% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 898mg | 37% |
| Potassium | 965mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 19g | 38% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 57mg | 63% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.