Desde la cocina de Sensibly Sprouted
Roasted Carrots with Lentils & Tahini
Roasted heirloom carrots over massaged kale and lentils with a lemon-tahini dressing.
Ingredientes
- 6 Heirloom Carrots (washed)
- 1 1/2 tsp Coconut Oil
- 1/4 tsp Sea Salt
- 1 1/2 tbsp Tahini
- 1/2 Lemon (juiced)
- 2 tbsp Water
- 1 tbsp Extra Virgin Olive Oil (divided)
- 4 cup Kale Leaves (finely sliced)
- 1 1/2 tsp Red Wine Vinegar
- 1 cup Lentils (cooked, drained and rinsed)
Preparación
- 1
Preheat the oven to 430ºF (222ºC). Line a baking sheet with parchment paper. Rub the carrots with coconut oil then season with sea salt. Bake for 20 minutes. (Note: You can leave the green tops on or slice them off before roasting.)
- 2
Meanwhile, in a small jar combine the tahini, lemon juice, water and half the olive oil. Cover with a lid and shake vigorously until well mixed. Set aside.
- 3
Add the finely sliced kale to a large bowl and massage with the remaining olive oil and red wine vinegar. Divide between bowls and top with lentils. Add roasted carrots overtop and drizzle with tahini dressing. Enjoy!
Notas de nutrición
- Lentils, kale, and carrots contribute substantial fiber.
- Kale supplies vitamins A, C, and K; lentils provide iron and folate.
- Coconut oil, olive oil, and fiber-rich plants support heart health.
Notas
- Slice the kale and massage it in the olive oil and red wine vinegar. Drain and rinse the lentils. Store both covered in the fridge until ready to prep the rest.
- Store covered in the fridge up to 3 days.