Annabel Langbein's Happy Heart Bowl
Ready In: 40 mins
Serves: 2
Yields: 2 sevings
Ingredients
- 1⁄4 red onion, small and thinly sliced
- 1 1⁄2 cups cooked le puy lentils
- 2 cups roasted sweet potatoes or 2 cups roasted pumpkin
- 1 red pepper, roasted and thinly sliced
- 2 cups Baby Spinach or 2 cups watercress
- 1⁄4 cup finely chopped parsley
- 1⁄2 cup roasted pumpkin seeds
- 1 garlic clove, small and crushed
- 1⁄2 orange, zest of
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon grated fresh ginger
- 1⁄2 teaspoon cumin
- 1⁄2 ground pepper
Directions
- To make the tahini dressing, place all ingredients from the garlic to black pepper in a ajar and shake to combine.
- Roast the pumpkin, sweet potato and red pepper for about 30 minutes. Place all the ingredients from the onion to the parsley in a bowl and stir to combine.
- Pour over the dressing. Sprinkle with roasted pumpkin seeds.
- Serve cold or at room temperature.
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