YOUR SOLIN GENERATED RECIPE
Crispy Lentil and Roasted Vegetable Power Salad
Oven-roasted cauliflower and peppers tossed with spiced lentils and massaged kale, finished with a creamy lemon-tahini dressing and toasted hemp seeds.
INGREDIENTS
0.85 cup Cooked Brown Lentils
1 cup Cauliflower Florets
0.5 cup chopped Red Bell Pepper
1 cup chopped Kale
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Tahini
0.5 tablespoon Hemp Seeds
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Pat the cooked lentils dry with a paper towel to ensure they get crispy.
Toss the lentils, cauliflower florets, and diced red bell pepper with the olive oil and a pinch of sea salt on the prepared baking sheet.
Roast for 20-25 minutes, tossing halfway through, until the vegetables are tender and the lentils are slightly crunchy.
While the vegetables roast, place the chopped kale in a large bowl with half of the lemon juice and massage with your hands for 1-2 minutes until softened.
In a small jar or bowl, whisk together the tahini, the remaining lemon juice, and a splash of warm water until smooth and creamy.
Add the roasted vegetables and lentils to the bowl of kale and toss well to combine.
Drizzle with the tahini dressing and sprinkle with hemp seeds before serving.