Servings: 4
INGREDIENTS
- 7 ounces/200 grams butternut squash, cubed
- 1 eggplant, peeled and cubed
- 1 pound/450 grams artichoke bottoms, sliced
- 1 cup wakame seaweed, chopped
- 2 carrots, cut/peeled into thin strips
- ¼ red/white cabbage, thinly sliced
- 2 shallots, finely chopped
- 4 scallions, chopped
- 1 cup brown lentils, cooked according to package instructions
- 1 cup brown rice, cooked according to package instructions
- 1 teaspoon coarse salt
- 2 tablespoons olive oil
Dressing:
- 2 tablespoons almond butter
- 1 teaspoon coarse salt
- ⅓ cup vegan ponzu sauce (alternatively, you can combine ¼ cup of soy sauce with ¼ cup orange juice and ⅓ cup of lemon juice)
INSTRUCTIONS
- Preheat the oven to 390℉ (200℃).
- Line a baking dish with parchment paper. Spread the eggplant, eggplant, and artichoke, and spray with oil spray and sprinkle with a little salt. Bake for 25 minutes or until golden brown. Midway, flip the vegetables (Tip: remove the eggplant and place it in a box, moisten slightly with water, and close the box. This preserves the moisture of the eggplant).
- Place the roasted vegetables and the rest of the vegetables in a large bowl. Put the lentils in a bowl with water from the tap and vinegar (to neutralize the smell). Squeeze and add them to the salad. Add the brown rice. Mix the sauce ingredients well and pour them over the salad half an hour before serving.