Recipe: Cauliflower Couscous With Black Lentils and Heirloom Greens
We don't often post purely vegetarian foods up in our recipe section, simply because it's tricky to get enough protein for optimal fat loss results, so our own plates are a bit heavier on the fish and meat, but you can absolutely can lose body fat and sculpt a fantastic body you love eating plant-based foods.
In fact, we'll be sharing more variety in future because we don't subscribe to one way of eating, we get it, it's individual, just like you.
(We now have the vegan option for all the women on our nutrition and lifestyle program, Rebelle too with tons of chef-created recipes and guides.)
This dish is an excellent main (in a double portion) or side dish with a lovely 10g of protein and lots of healthy cruciferous veggies to help balance hormones.
We heart cauliflower!
Using a food processor to grind cauliflower into tiny “grains” makes a couscous alternative that’s perfect for gluten- or grain-free diets. Use French lentils or canned chickpeas instead of black lentils, if you prefer.
To find more inventive, healthy and delicious plant-based recipes, check out IDEA Fitness Journal’s new sister publication Vegetarian Times, at www.vegetariantimes.com.
- ⅔ C black lentils
- 1 large or 2 small heads of cauliflower
- 2 T olive oil
- 1 small onion, finely diced (1 C)
- 3 cloves garlic, minced (1 T)
- 3 carrots, finely diced (1 C)
- 1 medium golden beet, peeled and shredded (1 C)
- 2 C chopped arugula or kale
- ¼ C shredded fresh basil
- ¼ C feta cheese, optional
Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to medium-low, and simmer, partially covered, 20–25 minutes, or until tender. Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous-like pieces. Heat oil in large skillet over medium heat. Add onion, and sauté 3–5 minutes, or until softened. Add garlic, and cook 30 seconds. Add cauliflower, carrots and beet, and cook 6–8 minutes, or until cauliflower is tender. Stir in greens. Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and feta, if using. Season with salt and pepper, if desired. Serves 6.
Nutrition per each ¾ C serving: 184 calories; 10 g protein; 5 g total fat; <1 g saturated fat; 28 g carbohydrates; 79 mg sodium; 9 g fiber; 7 g sugar.
Recipe from: ideafit.com
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