SHOP IVEY'S GIFT GUIDE NOW
SHOP IVEY'S GIFT GUIDE NOW
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1

2 people

20
2
2 People

INGREDIENTS

    Bowl

  • 0.5 cup lentils
  • 0.5 cup lacinato kale also known as Dino kale
  • 0.5 head cauliflower
  • 1 tbsp olive oil
  • 1 tbsp raw pumpkin seeds
  • Tahini Lime Vinaigrette

  • 1 - 1.5 tbsp lime juice 1 lime
  • 1 tbsp coconut aminos
  • 1 tbsp tahini
  • 0.5 garlic clove minced or grated
  • 0.5 tsp honey
  • 1 - 1.5 tbsp ice water to thin

INSTRUCTIONS

Bowl

  • Preheat oven to 400Β°
  • Cut cauliflower into florets and toss with 2 tablespoon olive oil
  • Arrange on parchment lined baking sheet
  • Bake for 20-25 minutes until lightly brownedΒ 
  • Finish with salt and pepper and a squeeze of lemon
  • Add 4 cups of water and lentils to a medium saucepan and bring to a boil
  • Cover with lid and simmer for 20 minutes until lentils are tender (not mushy)
  • Drain any excess water if needed
  • Wash kale thoroughly and chop into thin ribbons
  • Add lentils, cauliflower and kale to a bowl and toss with Tahini Lime Vinaigrette

Tahini Lime Vinaigrette

  • Add lime juice, coconut aminos, grated garlic, tahini and honey to a bowl and whisk to combine
  • Slowly add in ice water until desired consistency is reached
  • Garnish bowl with pumpkin seeds and fresh herbs
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