Mediterranean Lentil Tabbouleh Bowl

Herb-heavy tabbouleh bulked out with brown lentils, bulgur, and a sharp lemon dressing — a vegan bowl where parsley is a vegetable, not a garnish. Carb-led with plant protein and plenty of volume, it's a fresh maintenance lunch or a post-workout plate for plant-based eaters.

Ingredients

• 3/4 cup cooked brown lentils
• 1/3 cup cooked bulgur
• 1 large bunch parsley, finely chopped
• 2 tomatoes, finely diced
• 3 spring onions, sliced
• 1 lemon, juiced
• 1 tbsp olive oil
• 1/4 tsp allspice

Instructions

1. Combine the lentils and bulgur in a large bowl.
2. Fold through the parsley, tomatoes, and spring onions.
3. Whisk the lemon juice, olive oil, and allspice into a dressing.
4. Toss well and rest 10 minutes before eating.