Ingredients
- 2 medium-size beets baked peeled and sliced
- 1 small butternut squash cubed
- 1/2 daikon radish scrubbed and peeled and sliced in sticks
- 1/2 bunch bunch kale chopped
- 1 medium red onion sliced
- 1 cup Organic Red Rice cooked
- 1 cup lentils or beans cooked (my favorite are Black Beluga Lentils or cannelini beans)
- 2 tbsp Herbs de Provence or Tomato & Parsley Vinaigrette
- 1 cup Tofu or cream cheese
- 1 cup oats
- 1/2 cup Almond Flour
- 1/8 cup ground flax seeds
- 1/4 cup Sesame Seeds
- 1/4 cup coconut oil
- Salt & Pepper to taste
Servings:
Instructions
- Preheat oven to 425f.
- Add squash, onions, kale and radish to a casserole dish greased with 1 tbsp of the coconut oil.
- Roast for 25 minutes or until the vegetables are tender.
- Combine seasoning and tofu or cheese and spread over the vegetables.
- Add lentils, kale and then top with beets for the last 5 minutes or so.
- Melt remaining coconut oil and mix with seeds, almond flour and oats.
- Salt and pepper the topping to taste.
- Spread topping over the casserole.
- Reduce heat to 350 f and bake for another 20 minutes or until the topping has browned to your liking.
Recipe Notes
Source: Foodista.com
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