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!