NUTRITION

SERVINGS

INGREDIENTS

0.25 cup cooked quinoa

0.75 cup cooked red lentils

0.5 cup shelled edamame

1 cup broccoli florets

1 cup chopped kale

2 tbsp nutritional yeast

1 tbsp hemp hearts

0.5 tbsp tahini

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Place the broccoli florets on the baking sheet, toss with olive oil, sea salt, and garlic powder, then spread them in a single layer.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are golden brown and slightly crispy.

• 4

  While the broccoli roasts, place the chopped kale in a large mixing bowl and drizzle with lemon juice, massaging the leaves with your hands until they soften.

• 5

  Add the cooked quinoa, cooked red lentils, and shelled edamame to the bowl with the kale.

• 6

  Once the broccoli is finished roasting, add it to the bowl and toss all the ingredients together until well combined.

• 7

  In a small jar, whisk the tahini with a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 8

  Drizzle the tahini dressing over the bowl and finish by sprinkling with nutritional yeast, hemp hearts, and black pepper.