Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Beetroot Pasta Salad With Green Lentils
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 34%
CARBS 84G71% OF CAL
16G FIBER48G OTHER21G TOTAL SUGAR
FAT 10G19% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad with green lentils, beetroot, fresh vegetables, and almond butter dressing. Fresh, protein-rich, and ready in 15 minutes.
mainsaladpastabeans⚙️ food processor🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz gluten-free pasta
- 7 oz cherry tomatoes
- 1 medium red onion
- 1/2 medium zucchini
- 3 cups arugula
- 1/2 medium cauliflower
- 1 cup cooked green lentils
- 1/4 cup almond butter
- 1/4 cup tamari
- 3 tbsp balsamic vinegar
- 3 tbsp maple syrup
- 3 oz cooked beetroot
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 34%
CARBS 84G71% OF CAL
16G FIBER48G OTHER21G TOTAL SUGAR
FAT 10G19% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1077mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 944mg
- Calcium
- 141mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.