Warm & Crafty Salad
Ingredients & Directions
Estimated time: 35-40 minutes
Effort/Skill: Easy
Roasted vegetables
2 carrots, chopped
4 leaves kale, chopped
1 red onion, diced
1 cup butternut squash, chopped
1 broccoli crown, chopped
227 g of extra firm tofu, chopped
1 red pepper, chopped
mushrooms, optional
2 cloves garlic minced
2 tbsp olive oil
1 tsp oregano
1 tsp basil
1 tsp onion powder
1 tbsp nutritional yeast
salt to taste
Rice base
1 cup cooked brown rice
15 oz can of lentils
Toppings
1/2 cup dried cranberries
1/4 cup walnuts, chopped and toasted
2 sprigs green onions, diced
Dressing
1 avocado
juice of 1 lime
3 cloves garlic
1/4 cup tahini
1 tbsp maple syrup
1 tsp Dijon mustard
2 tbsp Balsamic vinegar
1 tsp thyme
1 tsp oregano
2-3 tsp water
Directions
Preheat your oven to 400F.
Cook your rice if you don’t have some leftovers to use.
Chop your veggies and swap in any leftovers or what’s taking up room in your freezer.
In a small bowl, combine oil, garlic and spices. Mix well.
In a large bowl, toss veggies with spices and oil until well coated.
Bake for 35 minutes or until well cooked.
In a large skillet, warm the rice and lentils together. Add a bit of water to prevent the rice from sticking. You can add spices at this stage if you like. I added salt and pepper to season them lightly.
In a small blender, combine dressing ingredients. Blend well.
Once the veggies are well cooked, remove from oven and let cool slightly. Toss the rice & lentil mixture in a bowl with the warm veggies, then add dressing until well coated. Add toppings of your choice or the suggested ones in this recipe.
Serve warm with your favourite greens or on its own.
