The 18g Fibre Lunch Bowl

Meet your new high-fiber obsession.

Hitting your daily fiber goals doesn’t have to mean boring salads or bland grains. This Roasted Vegetable & Lentil Bowl packs a massive 18g of fiber into a single, vibrant meal. We’re talking tender, smoky roasted aubergine, courgette and red pepper layered over earthy red lentils and nutty brown rice. Finished with creamy feta, crunchy pumpkin seeds, and a zesty lemon-tahini drizzle, it’s proof that nourishing your gut can taste absolutely incredible.

Organic Red Split Lentils 1kg (Sussex Wholefoods)

100g cooked red lentils

Organic Brown Basmati Rice 1kg (Sussex Wholefoods)

50g cooked brown rice

Organic Butter Beans 400g (Biona)

65g cooked butter beans

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

1 tbsp pumpkin seeds

Organic Smoked Paprika 100g (Sussex Wholefoods)

½ tsp smoked paprika

Organic Dried Oregano 250g (Sussex Wholefoods)

½ tsp dried oregano

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

Salt to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

pinch of black pepper

Organic Italian Extra Virgin Olive Oil 500ml (Biona)

2 tsp olive oil

Light Tahini 270g (Meridian)

1 tbsp tahini

Organic Feta Cheese 200g (Cypressa)

30g feta cheese, crumbled

Organic Lemon Juice 250ml (Biona)

1 tbsp lemon juice

Other Ingredients

Method

1. Heat your oven to 200°C. Line a baking tray with parchment paper.
2. Add the diced aubergine, sliced courgette, chopped red pepper, and red onion wedges to the tray. Drizzle with 1 tsp olive oil and toss with smoked paprika, dried oregano, salt, and black pepper until evenly coated. Roast for 25–30 minutes, tossing halfway through, until soft and lightly charred around the edges.
3. In a small bowl or jar, whisk together the tahini, lemon juice, extra virgin olive oil, water, grated garlic (if using), salt and black pepper.
4. Cook the brown rice and lentils until soft.
5. Arrange a bed of fresh rocket in your serving bowl. Spoon the warm brown rice and lentil mixture alongside the rocket, then top with the roasted vegetables.
6. Sprinkle over the beans, crumbled feta, pumpkin seeds, and fresh parsley.
7. Generously drizzle the lemon tahini dressing over everything right before eating.