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Roasted Tomatillo Moringa Salsa


Prep time: 10 minutes

Cook Time: 30 minutes

Total time: 40 minutes


Serves: 8


Ingredients:

  • 1 lb. tomatillos

  • 1 small yellow onion

  • 5 cloves garlic

  • 1 jalapeño

  • ½ cup cilantro

  • 1 tbsp. Kuli Kuli moringa powder

  • ½ lime, juiced

  • 1 tbsp. avocado oil (or olive oil)

  • ½ tsp salt

  • ½ tsp pepper


Directions:

1. Preheat the oven to 350 °F.

2. Remove the tomatillo husks. Rinse + cut them into halves. Place in a medium-sized bowl and set aside.

3. Cut the ends off the onion, and remove the skin. Cut the onion into fourths and place in the bowl.

4. Cut the ends of the garlic off + smash using the wide side of the knife. Place the garlic cloves in the bowl.

5. Add jalapeño (or 1/4 for less spice), salt, pepper, + oil to the bowl & mix. (Cloves + jalapeño should be whole.)

6. Place the coated mixture on a baking sheet and spread them around so it forms a single layer.

7. Bake for 20-30 minutes or until the tomatillos are tender.

8. Transfer ingredients from the baking sheet into a blender/food processor. Transfer the liquid from the pan as well.

9. Add the cilantro, lime juice + moringa powder and blend on high until desired consistency.

10. Serve over a  Baked Burrito Bowl, with tortilla chips, eggs, chicken, or salad.


Baked Buddha Bowl


Prep time: 10 minutes

Cook Time: 30 minutes

Total time: 40 minutes


Serves: 4


Ingredients:

  • 1 lb. potatoes

  • 1 small head of cauliflower

  • 3 small zucchinis

  • 1 cup red split lentils

  • 2 ¼ cup vegetable broth

  • 1 tbsp. avocado oil (or olive oil)

  • ½ tsp salt

  • ½ tsp pepper

  • 1 bell pepper

  • ½ cup cilantro

  • 1 avocado, peeled and pitted

  • 1 lime

  • 2 small tomatoes

  • 1 batch of Roasted Tomatillo Moringa Salsa


Directions:

1. Preheat oven to 350°F.

2. Dice cauliflower, squash and potatoes into 1 inch pieces.

3. Place the vegetables in a large bowl and add the oil, salt and pepper. Mix to coat the vegetables.

4. Place coated vegetables on a baking sheet + spread them out so a single layer is formed. Bake for 20-30 minutes.

5. While the veggies bake, add the vegetable broth to a medium pot. Heat on high until the broth boils.

6. Reduce the heat to medium-low and mix in the lentils. Cover and cook 15-20 minutes, stirring occasionally.

7. While the lentils are cooking, dice the bell pepper, tomatoes, cilantro, and avocado. Set aside. Cut the lime up.

8. Add lentils, then roasted veggies, the raw veggies, and drizzle the Roasted Tomatillo Moringa Salsa over the top.


Tip To save time, bake veggies for the salsa and the Buddha bowl at the same time.

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