Much of this recipe can be prepped ahead of time. In our house, Sundays are our meal prep days. We buy fresh organic produce from our local farmer’s markets in the morning and spend a few hours in the afternoon prepping for the week ahead. For this recipe, you could soak the lentils and quinoa, make the sauce and roast the veggies on Sunday and then simply assemble the dish throughout the week for a super easy and highly nutritious lunch or dinner.

| Serves 4 |

Ingredients

For the sauce

½ jalapeno (discard seeds if you prefer less heat)

¼ cup raw sunflower seeds

¼ cup raw pumpkin seeds

¼ cup extra virgin olive oil

1 clove garlic

2 limes, juiced

¼ cup coriander

1 tbsp tamari

1/4 cup nutritional yeast

1 tsp cumin

½ cup water

For the veggie bowl

1 bunch kale, stem removed and torn into bite size pieces

4 stalks baby broccolini

1 head cauliflower, cut into florets

2 small golden beets, peeled and diced

1 cup lentils

1 cup quinoa

1 avocado

1 ½ tbsp coconut oil

salt and pepper to taste

2 cups vegetable stock

3 cups water

splash extra virgin olive oil

Method

Rinse and soak the lentils and quinoa in filtered water in two separate bowls for at least 8 hours or overnight. (You could sprout the lentils by soaking them for 2-4 days).*

Preheat oven to 180°C (400°F). Place the beetroot onto a lined baking tray, drizzle with olive oil, and roast for 50 minutes or until tender. Add the broccoli and cauliflower to the tray after 20 minutes and roast for the remaining 30 minutes.

To cook the quinoa and lentils, rinse them and then add them to separate medium-sized pots along with 2-3 cups of vegetable stock or water in each. Bring to the boil, then reduce to a simmer. The quinoa will take between 10-15 minutes to cook and the lentils 3-5 minutes. Drain any remaining liquid from both pots.

Meanwhile, steam the kale for 2 minutes or until wilted and still a vibrant green colour.

To make the sauce, add all the ingredients to a high speed food processor or blender and process on high until mixture is smooth. Season to taste and add more water to thin out the sauce if you wish.

Now that all the prep is complete, you could store the roast veg, kale, lentils, quinoa, and sauce in airtight containers in the fridge until you’re ready to assemble a nourishing bowl of goodness for lunch or dinner. The various ingredients will last in the fridge for up to one week.

To assemble a nourishing veggie bowl, add a couple of spoonfuls of quinoa in the middle of a bowl. Surround it with the steamed kale, roasted veggies and lentils. Top it with fresh slices of avocado, the chile sauce, and sprinkle over a handful of seeds or fresh herbs.

Enjoy.

*For detailed information about soaking grains, legumes, nuts and seeds please refer to this article: The Benefits of Soaking Grains, Legumes, Nuts and Seeds and a How To Guide