Ingredients
Scale
- 5–6 parsnip
- 1 lime, juice
- 1,5 tsp fresh thyme
- 1/2 cup of beluga lentils
- 1,5 cups of cooked quinoa
- 1/8 tsp cayenne pepper
- 1 orange, juice
- 1/4 head of red cabbage, shredded
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 2 cups of lettuce of your choice
- 1 apple
- handful of fresh parsley
- 1 tbsp hemp seeds
- salt, pepper
For the sauce
- 1 tbsp almond butter
- 1 tsp maple syrup
- 2 tbsp apple cider vinegar
- 1/2 tbsp mustard
- 1 tbsp tomato pure
- pinch of smoked paprika
- salt, pepper
Instructions
- Peel parsnips and cut them into smaller pieces. Toss them with lime juice, thyme, salt and pepper, and bake at 200°C/400ºF for about 25-35 minutes.
- Cook lentils for 15-20 minutes until tender but not falling apart. Drain and let cool a bit.
- Add cabbage, vinegar, maple syrup, cinnamon and 1/4 cup of water to a pan and cook for about 15 minutes until liquid is absorbed and cabbage is slightly softened.
- Meanwhile mix together cooked quinoa, orange juice and cayenne pepper. Season with salt and pepper.
- For the sauce add all sauce ingredients to a blender and process until creamy. Add a few tablespoons of water if too thick.
- To assemble the bowls spiralize or thinly slice apple. Divide lettuce, apple, quinoa, cabbage, roasted parsnip and lentils between 2 or 3 serving bowls and top with sauce, hemp seeds and fresh parsley. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Salad, Main
- Cuisine: Vegan