Crispy Asian Vegetables over Brown Rice and Lentil Salad

11998456_10156050008700531_146806801_nIngredients:

  • 3 TBSP soy sauce
  • 3 TBSP Sriracha
  • 3 TBSP honey
  • 2 TBSP olive oil
  • 1/2 cup lentils
  • 2 TBSP brown sugar
  • 1/2 cup brown rice
  • 1 cup broccoli, chopped
  • 1 tsp red pepper flakes
  • 1 cup Brussels sprouts, quartered
  • 1 TBSP garlic powder
  • Handful of cilantro and parsley
  • 1 TBSP sesame seeds, toasted
  • 2 TBSP lemon juice
  • Salt and pepper
  • 2 cups spinach leaves
  • 1/4 cup tomatoes, sliced in half
  • 1/2 cup white onion, chopped

Directions:

  1. Preheat oven to 400 degrees. Place soy sauce, Sriracha, honey, olive oil, red pepper flakes, half lemon juice, olive oil, salt and pepper and brown sugar in a bowl. Place Brussels sprouts and broccoli in the bowl to coat. (Do not pour all of the sauce on the vegetables, you will want to have extra sauce later on).
  2. Place coated Brussels sprouts and broccoli on a baking sheet that is covered with aluminum foil. (If you do not use aluminum foil or parchment paper it will be impossible to get the sauce unstuck from the pan, trust me!).
  3. Bake for 40 minutes and make sure to stir every 10 minutes.
  4. Meanwhile, take a pot and place brown rice and lentils in with salted water. Make sure the water is about 1 inch above the rice and lentils. Turn heat on medium low and cover, cook until done about 15 minutes.
  5. In a skillet, place olive oil and onions and saute until translucent. Add in tomatoes and spinach leaves. Saute until leaves are wilted. When the Brussels sprouts and broccoli are done, add to the skillet. Add in the extra sauce you saved, lemon juice, any additional salt and pepper needed.
  6. Place lentil and brown rice mixture on a plate and top with vegetable mixture, sesame seeds and herbs.
  7. Enjoy!
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