NUTRITION

SERVINGS

INGREDIENTS

0.9 cup Cooked red lentils

0.5 cup Cooked chickpeas

1 cup Cauliflower florets

1 cup Baby spinach

1 tbsp Hemp hearts

4 tbsp Nutritional yeast

0.5 tsp Avocado oil

0.25 cup Tomato puree

1 tsp Curry powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

0.5 tbsp Pumpkin seeds

PREPARATION

• 1

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

• 2

  Toss cauliflower florets and chickpeas with avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until the cauliflower is golden and tender.

• 4

  While roasting, heat a large non-stick skillet over medium heat and add the minced garlic and grated ginger, stirring for 1 minute.

• 5

  Pour in the tomato puree, curry powder, and ground turmeric, simmering for 3 minutes to develop the aromatics.

• 6

  Fold in the cooked red lentils and roasted vegetables, stirring gently to coat them in the sauce.

• 7

  Add the baby spinach and nutritional yeast, cooking just until the greens are wilted and the sauce is creamy.

• 8

  Transfer to a bowl and garnish with hemp hearts and pumpkin seeds for a satisfying crunch.