Dragon bowl with vegetables, lentils and activated almonds

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 bowls
As we all know, almonds are full of nutrients, vitamins and protein and are one of the best snacks in the world. But did you know there's a way to make them even more nutritionally valuable? All you need to do is soak them in water to "activate" them!
And what makes activated almonds so special? Every type of nut (as well as seeds and grains) contain a type of enzyme inhibitor in their skin, which, when combined with other vitamins in our digestive system can make digestion difficult. When we soak them, the germination process of the nut starts, and this problem disappears! And so, almonds become activated by this simple soaking process. It takes a minimum of 8 hours to begin, but 12 hours is optimal. The almonds soften, but still retain a nice crunchy texture. Make sure the almonds are totally immersed in water so that they don't form mildew. Once the soaking time is up, rinse the almonds until the water is clear, then drain them, and the skin will come right off. These activated almonds will keep for up to 3 days in the refrigerator, and can be added to salads, soups, oatmeal, or veggie bowls, like the one in this recipe!

How it's made: the bowl


  • 1 cup of dried beluga (black) lentils, rinsed and drained
  • 1 cup of greens (spinach, arugula, lettuce)
  • a few radishes, minced
  • a few florets of broccoli or cauliflower, steamed but still crunchy
  • 2 grated carrots
  • 2 handfuls of sprouted seeds or shoots
  • 1/3 cup of activated (see note)
  • 2 sprigs of fresh mint, finely chopped
  • A few cubes of smoked tofu (optional)


*NOTE: To activate the almonds, they must be soaked in a generous quantity of cold water for 12 hours, then peeled. Activated almonds will keep for up to a week in the refrigerator.

  1. Cook the lentils in 3 times their volume of water in a covered pot for 20 minutes. Drain and rinse with cold water so the cooking process stops.
  2. Place the greens in the bottom of a large bowl and cover with the veggies (radishes, broccoli and carrots) and the lentils. Top with sliced avocado, sprouted seeds, activated almonds, and minced mint. Drizzle generously with dragon sauce.

How it's made: Dragon sauce


  • 1/4 cup of nutritional yeast
  • 3 tablespoons of olive oil
  • 2 tablespoons of maple syrup
  • 2 tablespoons of tamari/soy sauce
  • 2 cloves of garlic, minced


  1. In a small bowl, mix all the ingredients for the sauce together until smooth and creamy. The sauce will keep for up to a week in the refrigerator.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.