This simple yet tasty recipe, with Crisp Brussels Sprout and sautéed Lentils, is full of protein and satiating healthy fats
400g lentils (cooked or tinned, drained and rinsed)
10-12 Brussels sprouts, washed
1 tbsp olive or coconut oil
1 tsp curry powder
2 big handfuls of fresh greens
1/4 purple cabbage, shredded
1/2 avocado, cubed
2 tbsp tahini
Shred Brussels sprouts thinly, using a knife, and set aside.
Heat 1 tbsp olive or coconut oil in a large non-stick frying pan. Add Brussels sprouts and sauté for 4-5 minutes, or until cooked.
Add lentils and curry powder and season generously with salt, continuing to sauté until warm.
Divide lentils and Brussels sprouts between two bowls and add a handful of greens and shredded cabbage to each bowl. Decorate with avocado cubes and drizzle over tahini.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.