NUTRITION

SERVINGS

INGREDIENTS

0.5 cup cooked Chickpeas

0.5 cup cooked Red Lentils

2 tbsp Hemp Seeds

1 cup cooked Swiss Chard

1 cup Cauliflower florets

1 medium Carrot

1 tbsp Miso Paste

0.75 tbsp Olive Oil

1 tsp Fresh Ginger

0.5 tsp Ground Turmeric

1 tbsp Lime Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets and sliced carrots with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender and golden.

• 3

  In a medium pot, heat the remaining olive oil over medium heat and sauté the minced ginger and turmeric until fragrant.

• 4

  Add the cooked chickpeas and lentils to the pot with a half cup of water or vegetable broth, simmering for 10 minutes to allow flavors to meld.

• 5

  Stir in the chopped Swiss chard and cook for 2-3 minutes until the greens are completely wilted.

• 6

  Remove the pot from the heat; whisk the miso paste with a tablespoon of warm water to dissolve it, then stir it into the stew along with the lime juice.

• 7

  Divide the stew into bowls and top with the roasted cauliflower, carrots, and a generous sprinkle of hemp seeds.