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Green Machine Power Plate

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This meal is incredibly nutrient dense – it’s full of vitamins, iron, antioxidants, and nearly 20 grams of protein! This meal is vegan, gluten free, and packed with healthy winter veggies!

Ingredients

  • 1/2 cup French green lentils, rinsed & picked
  • 1/2 lb. brussels sprouts, cleaned & quartered
  • 6 stalks broccolini, trimmed of leaves and woody stalk
  • 3 garlic cloves, peeled & left whole
  • 3 stalks kale, leaves removed from stalk
  • 2 Tbsp.+ extra virgin olive oil, divided
  • Salt & pepper
  • Red pepper flakes (to taste)
  • 1 zucchini, sliced lengthwise (optional)
  • 1/4 cup balsamic vinegar or 2 Tbsp. balsamic glaze

Instructions

  1. Cook your lentils: Once drained well, pour rinsed lentils into a medium saucepan with 1 cup of water. Bring to a boil, then reduce to a simmer and allow to cook for 20-30 minutes, or until lentils are fully cooked. Keep an eye on the water amount in the pan – you will probably need to add more throughout the cooking process. Once tender, drain lentils of excess water and set aside.
  2. Roast your veggies: While the lentils are cooking, preheat the oven to 450 degrees F. Place quartered brussels sprouts and cleaned broccolini stalks on a roasting pan lined with aluminum foil. Distribute the peeled whole garlic cloves evenly over the mixture. Toss with 1 Tbsp. olive oil, and season with salt, pepper, and red pepper flakes.
  3. Place kale leaves on a separate roasting pan lined with aluminum foil. Toss with 1/2 Tbsp. olive oil, and season with salt.
  4. Place brussels/broccolini roasting pan on the top rack of your oven, and place the kale below. Roast the kale for 10 minutes, and the brussels/broccolini for 20 minutes, until desired doneness. Remove roasted garlic cloves and save for future use or spread on crackers as a snack. Set roasted veggies aside.
  5. Grill your zucchini: While the lentils and veggies are cooking, heat a grill pan over high heat. Hollow your zucchini halfs to create zucchini boats. Do not hollow all the way through. Brush cut side with remaining olive oil, season with salt & pepper, and grill the zucchini. Allow zucchini to gain some color, then flip. Cook until slightly brown on both sides – it should still keep its shape.
  6. Make your balsamic glaze: Pour balsamic vinegar into a small saucepan. Bring to a boil, then reduce to a simmer until the glaze slightly thickens. Be sure not to burn.
  7. Assemble your bowl: Place grilled zucchini boat on a plate, followed by the lentils, brussels, and broccolini. Top with roasted kale. Drizzle everything with balsamic glaze and olive oil, and season with additional salt and pepper if desired.

Find it online: https://www.fooduzzi.com/2015/01/green-machine-power-plate/

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