Creamy Green Pea & Spinach Protein Bowl
Method
Make the creamy pea mixture: Cook the peas in boiling water for 3–4 minutes until tender, then drain. Transfer about two-thirds of the peas to a blender with half the cottage cheese, garlic, lemon juice, cumin and 2 tablespoons of water. Blend until creamy but still thick. Season with salt and black pepper.
Warm the quinoa: Heat half the olive oil in a skillet over medium heat. Add the cooked quinoa and remaining peas and cook for 3–4 minutes. Add the spinach and cook for 1 minute until just wilted.
Build the bowls: Divide the warm quinoa mixture between two bowls. Spoon the creamy pea mixture generously over one side and add the remaining cottage cheese and diced avocado.
Finish: Sprinkle with pumpkin seeds, mint and parsley. Drizzle with the remaining olive oil and finish with lemon zest and chilli flakes.
Vegan option: Replace the cottage cheese with 150 g unsweetened high-protein soy yogurt or 150 g silken tofu blended until smooth. For extra protein, add 60 g shelled edamame per serving. This vibrant green bowl combines sweet peas, creamy cottage cheese, quinoa, spinach and avocado for a satisfying balance of protein, fibre and healthy fats. Fresh mint, lemon and cumin brighten the dish, while the creamy pea sauce gives it a unique twist.
Nutrition Facts
Per serving
