Ingredients
1 red pepper
4 carrots
1 clove garlic
2 zucchini
2 tablespoons olive oil
1 tablespoon Asian sesame dressing
20 snap peas
2 heirloom tomatoes
1 package Teriyaki jackfruit
1.5 cups beluga lentils
1 tablespoon Vegetable Better Than Bouillon
1 handful feta cheese
Preparation
1 red pepper, sliced 4 carrots, sliced 1 clove garlic, chopped 2 zucchinis, sliced olive oil 1 Tbl Annie’s Organic Asian Sesame Dressing 20 snap peas, ends trimmed 2 heirloom tomatoes, chopped 1 package Teriyaki jackfruit 1.5 cups (uncooked) lentils Vegetable Better Than Bouillon handful of feta cheese, crumbled Cook the lentils according to directions on the package and add Better Than Bouillon to the water. (Trust me, this brand lives up its name and is better than the cubes of bouillon.) Sauté the pepper, carrots, garlic, and zucchini in olive oil until lightly browned. I add a little Annie’s Asian Sesame Dressing while sautéing for added flavor. Arrange all ingredients in individual bowls, top with crumbled feta.
