meat-free, dairy-free, egg-free, soy-free, gluten-free
Ingredients:
- 14 oz bagged Cole Slaw Mix
- 15 oz can Lentils (rinsed & drained)
- 10 oz bag frozen diced Sweet Potatoes
- 1 small Apple (chopped)
- Cherry Tomatoes (halved)
- 1/2 cup Raisins (rehydrated)
- Red Onion (sliced)
- Pomegranate Arils
- Imitation Bacon Bits
- 2 tbsp chopped Walnuts
- 1/4 tsp Salt/Pepper
Dressing:
- Mustard/Honey Mustard
- Maple Syrup
- Pinch of Salt
Directions:
- Preheat oven at 425 degrees
- Roast Cabbage seasoned with Salt & Pepper on sheet pan for 15 minutes, toss, roast for another 5 minutes or until Cabbage begins to caramelize
- Meanwhile, air-fry Lentils & Sweet Potatoes at 400 degrees for 10 minutes, remove Lentils, continue to cook Sweet Potatoes another 10 minutes
- Rehydrate Raisins by soaking in just enough Water to cover, drain
- Mix equal parts Mustard & Maple Syrup to create a dressing
- Divide everything between two bowls, toss each with dressing just to coat
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