This is truly a power salad and should be served as the main event.
Further Food Nutritionist Commentary:
By Ryan Warren, Nutritionist
Spicy Lentil Salad with a Trifecta of Broccoli, Kale and Brussels Sprouts
1 tablespoon lemon olive oil
1 tablespoon crushed garlic (divided)
1/2 cup broccoli
1/2 cup Brussels sprouts
4-5 cups fresh kale, chopped
1/4 cup water
1 cup cooked lentils
1 tablespoon soy sauce/tamari
salt and pepper to taste
2 tablespoons tahini
1 tablespoon sriracha
Chipotle powder to taste
- In a medium pan, heat lemon olive oil and half of the garlic.
- Add broccoli and Brussels and cook until al dente.
- Add kale and water to the pan.
- Cover with lid to steam kale for about 2 minutes.
- Stir to toss kale and other veggies together and allow to cook a few more minutes.
- Season with salt and pepper, to taste.
- Reduce heat.
- In a separate pan, add soy sauce and remaining garlic.
- Add lentils and allow to heat through.
- Meanwhile, mix tahini, sriracha, and chipotle powder in a small bowl.
- Combine all ingredients on a large plate and enjoy!
Per Serving: Calories: 404; Total Fat: 19g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 938mg; Potassium: 2111mg; Carbohydrate: 47g; Fiber: 16g; Sugar: 5g; Protein: 20g
Nutrition Bonus: Iron:42%; Calcium: 27%; Vit A: 509%; Vit C: 412%
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