Roasted Veggie Power Salad

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Moxy Thoughts

January 26, 2018 in ,

It’s nearly the end of January and I’m still doing pretty well on my resolution to eat powerful meals that are healthy, tasty and filled with beneficial ingredients.  I find that focusing on powerful foods, those filled with vitamins and nutrients, is much more fun and inspiring then trying to eat ‘light’.  For me, those diets nearly always end up with me cheating and feeling bad about it.  This weekend, we have a LOT going on.  The kids are finally getting their first day up on the mountain for ski team and my oldest is having his sleepover birthday party, so I need some powerful foods to keep my energy high without weighing me down.

This easy salad is the perfect solution for this kind of a weekend.  It’s warm vegetables, which I always find particularly satisfying, are topped over super kale and warm lentils.  You can literally use any vegetables you have laying around, use up whatever you have leftover from other meals you made this week.  The more vegetables the more vitamins you’re adding to your plate.  I also always love to have lentils in my salads because they add a ton of texture and depth without the carbs or sugar that comes with using quinoa or other grains.  Lastly, you have to have a yummy flavor built into this salad or else you’ll feel like you’re eating healthy but not deliciously.  The Moxy Kitchen Yucatan Spice Mix is the perfect spice for this recipe because the balance of cumin, garlic, oregano and allspice are truly addictive – adding a flavor that is both savory and satisfying.

I hope you enjoy playing around with this salad and please send us your variations, we love to see how you use our products!

Do Good, Eat Great and Put Some Moxy on your Plate.

Ingredients

  • 1 medium Zucchini, chopped
  • 1/2 cup yellow Onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups cauliflower, florets separated
  • 1 cup red peppers, chopped
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. Moxy Kitchen Yucatan Spice Mix
  •  1 cup lentils
  • 2 cups low sodium vegetable broth
  • 2 cups kale, washed well
  • 1 tbsp. pine nuts
  • 4 radishes, sliced
  • 1/3 cup shaved parmesan if desired

Directions

  • Prepare lentils per package instructions
  • Turn on oven to HI setting on broiler
  • While lentils are cooking, toss all vegetables except the radish with the Moxy Kitchen Yucatan Spice Mix and olive oil in large high rimmed backing sheet
  • Cook vegetables for 15-20 minutes, tossing 1/2 through cooking
  • To plate, layer kale, cooked lentils and roasted vegetables.
  • Top with pine nuts, radishes and cheese and serve warm

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)