Don'T Cry It'S Roasted Veggies With Broccoli
haricarreras
People: 1
30 min

Ingredients

1 tbsp
Balsamic Vinegar
0.25
Broccoli
1 tsp
Cayenne Pepper
40 grams
Edamame
50 grams
Lentils
2 tbsp
Miso
1 tbsp
Olive Oil
2 tbsp
Pumpkin Seeds
30 grams
Quinoa
0.75
Red Onion
0.75 tbsp
Smoked Paprika
70 grams
Spinach
3 tbsp
Sunflower Seeds

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Prep

  1. Peel and cut your red onion. All ingredients should have a similar size and shape.
  2. Wash and cut your broccoli so that they all have a similar size and shape.

Heating Steps

  1. Boil lentils and quinoa according to instructions on package.
  2. Spread the Broccoli and Red Onion cayenne pepper and smoked paprikaevenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  3. Bring water to a boil. Steam Edamame for 5 minutes.
  4. Toast pumpkin seeds and sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix broccoli, cayenne pepper, edamame, lentils, quinoa, red onion and spinach together in a bowl.
  2. Mix balsamic vinegar, miso and olive oil together in a bowl, then drizzle on top of your salad.
  3. Add Pumpkin Seeds, Spinach and Sunflower Seeds on top.