We’ve asked one of our favourite instagrammers, Tiana, to share with us her favourite recipe. Here’s what she chose!

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You will need:

½ cup brown lentils

½ cup basmati rice brown or white

3 cups water

1½ cups brussel srprouts

2 cups pumpkin, chopped into cubes

2 cups spinach or kale

Sauerkraut

Sprouts

1 Tbs. coconut oil for frying

Tahini Sauce:

1 Tbs. tahini

1 Tbs. lemon juice

1 tsp. Gluten free & low sodium soy sause

Warm water

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INSTRUCTIONS

Soak lentils in water at least 8hrs prior to cooking.

Start with roasting the pumpkin in the oven. Pre heat oven to 180*C, cook for about 30-40 minutes until nice and soft.

Add the lentils, rice and water to a medium saucepan and let cook for about 20-30 mins, once cooked, poor out remaining water and let sit with the lid on.

Cut brussel sprouts in half and cook in a frying pan for about 15 mins with coconut oil until it starts to get soft and starts to brown.

To make tahini sauce, mix tahini, lemon juice, soy sauce in a mug and add small amounts of warm water until it thickens. (don’t add too much water or it may become too runny).

Get a bowl and first add in greens then rice and lentil mix, add all remaining ingredient and top with a drizzle of tahini sauce and extra lemon or soy sauce if needed.

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To follow Tiana on instagram, click here.

Leave a comment down below if you give this a go!