Calories: 449 / Saturated fats: 9.6 g / Sugar: 9.6 g / Servings: 4
Ready in 35 minutes
3 tablespoons of sunflower seeds
2 carrots cut into pieces
2 pieces of parsnips
2 tablespoons of melted coconut oil
270 g of kale in strips
4 tablespoons of sesame seeds
1 crushed avocado
For the sauce:
2 tablespoons of date syrup
3 tablespoons of fresh lemon juice
5 teaspoons of tamari
1 garlic clove well crushed
4 tablespoons of extra virgin olive oil
1. Preheat the oven to 180 ° C and toast the sunflower seeds for 10 minutes. Reservation. Then place the carrots and parsnips with coconut oil in a baking dish. Season and bake 30 minutes.
2. In the meantime, make the sauce by beating all the ingredients and add this mixture to the kale. Season and let it rest for 15 minutes.
3. Just mix the kale with the seeds and the avocado, and put on the toasted carrots and parsnips. If you’re hungry, you can add a good piece of chicken or salmon.