Roasted Carrot, Lentil & Almond Salad

PREP 10 MIN
COOK  25 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

1 bunch of baby carrots (7 oz trimmed bunch)

100g plain tempeh cut into 1/2 inch slices

2 tsp olive oil

12 tsp ground cumin

salt & pepper, to taste

13 cup (90g) Greek yogurt (or dairy-free alternative)

2 tsp apple cider vinegar

12 garlic clove finely grated

12 can of lentils (14 oz can) drained & rinsed

4 sprigs of fresh cilantro leaves picked

10 whole almonds roughly chopped

Methodbased on 2 servings
1

Preheat oven to 355°F and line a baking sheet with baking paper.

2

Toss carrots and tempeh with olive oil and sprinkle with cumin, salt and pepper. Spread onto prepared sheet and roast for 20-25 minutes.

3

Meanwhile, mix together the yogurt, vinegar, garlic and season with salt and pepper.

4

Spread the lentils on a serving platter and top with roasted carrots and tempeh. Dollop over yogurt dressing and top with fresh cilantro and almonds.

Nutritional Informationper serving

Energy (kJ)

1413 kJ / 337 cals

Protein

17.9 g

Fat

15.9 g

Sat. Fat

4.2 g

Carbs

26.3 g

Sugar

9.8 g

Fiber

10.2 g

UNLOCK YOUR FITNESS POTENTIAL WITH THE CENTR APP

Coaching On Demand And In Your Hand

When you need a sweat session or an extra boost, your personal fitness coach is just a tap away.

Fewer Decisions, Better Results

Never stress about your fitness routine again. We'll select your daily workout and meals based on your goals and preferences.

Move Any Time, Anywhere

Press play at the gym or at home with your Apple, Android or Web device.

JOIN TODAY & SAVE UP TO 15% OFF