Roasted Pepper Garlic Smoky Tempeh Burrito
A roasted pepper garlic take on smoky tempeh burrito, with measured ingredients and simple home cooking.
Eggplant & Pomegranate Warm Lentil & Roasted Vegetable Salads
eggplant & pomegranate take on warm lentil & roasted vegetable salads, with lentils, eggplant, pomegranate and mint.
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- 40 min
- Calories
- 393 kcal
- Protein
- 18.5 g
- Carbohydrates
- 65.9 g
- Fat
- 9.4 g
- Fiber
- 23.8 g
Ingredients
- 160 g lentils
- 210 g eggplant
- 110 g pomegranate
- 5 g mint
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the lentils and pomegranate as needed.
- Roast the vegetables until caramelized; toss with warm cooked lentils and dressing.
- Combine the lentils with eggplant and pomegranate; season with mint and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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