Lentil Kale Curry Salad
Ingredients
Vegetables
-
4
medium
carrots
-
2
Tbsp
avocado or melted coconut oil
-
1
pinch
salt
-
1
pinch
pepper
-
1
tsp
curry powder
-
1
medium
red bell pepper
-
1
small head
broccoli
Salad
-
1
large bundle
kale
-
3
Tbsp
tahini
-
2
Tbsp
lemon juice
-
1
Tbsp
maple syrup
-
½
tsp
apple cider vinegar
-
3-5
Tbsp
water
-
1
cup
cooked brown or green lentils
Curry Dressing
-
2
Tbsp
green curry paste
-
1
medium
lemon
-
1
Tbsp
maple syrup
-
1
pinch
salt
-
1
pinch
black pepper
-
1
Tbsp
olive oil (optional)
-
water
to thin
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- Toss carrots with half the oil, salt, pepper, and half the curry powder, then arrange on the baking sheet.
- Roast carrots for 12 minutes.
- Add bell pepper and broccoli to the bowl with remaining oil, salt, pepper, and curry powder, and toss.
- After 12 minutes, increase the oven temperature to 400°F (204°C) and add the bell pepper and broccoli to the baking sheet. Roast for an additional 10-15 minutes.
- In a large bowl, add kale and prepare the tahini dressing by mixing tahini, lemon juice, maple syrup, apple cider vinegar, and water until pourable.
- Pour the tahini dressing over the kale and massage it in, then set aside.
- Prepare the curry dressing by mixing green curry paste, lemon juice, maple syrup, salt, pepper, and optional olive oil, then thin with water.
- Combine roasted vegetables with the salad and lentils, drizzle with curry dressing, and serve.
Nutrition Facts (estimated)
Servings
2
Calories
667
Total fat
30.6g
Total carbohydrates
85.7g
Total protein
21.1g
Sodium
752mg
Cholesterol
0mg
You might also like