Tuesday, May 12, 2015

LENTIL, TEMPEH & SPINACH SALAD BOWL, VEGAN + GLUTEN-FREE

INGREDIENTS
  • 1 cup dry lentils
  • 3 cups vegetable broth
  • 1 package tempeh
  • 1 tbs tamari
  • 1 tbs olive oil
  • Dressing: 3 tbs tahini, juice of half a lemon, 2 tsp maple syrup, 1 tbs tamari, water (added as needed)
  • 1 lb baby spinach
  • 2 avocados, sliced
  • 1 cup sauerkraut
INSTRUCTIONS
  1. In a medium pot, bring the lentils and vegetable broth to a boil. Simmer for about 30 minutes, or until liquid is absorbed.
  2. Prepare tempeh by cutting it into cubes. Toss with 1 tbs tamari and let marinate for 5 minutes.
  3. In a medium-sized pan, heat olive oil at medium heat. Add tempeh and sauté until all sides are lightly browned (7-10 minutes).
  4. Prepare dressing by stirring all ingredients together. Add water as desired to thin out dressing.
  5. Toss spinach with half the dressing. Transfer to plates. On each plate, add a serving of lentils, tempeh, sauerkraut and avocado slices.
  6. Drizzle remaining dressing on top.

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