Baked Beetroot and Brussels Sprout with Lentils


This was again incredibly easy! Add any vegetables you have left, you can use only lentils, I added buckwheat and Quinoa, just because I couldn’t decide 🙂


  • 1 Beetroot
  • Brussels Sprouts
  • Smoked Salmon
  • 1 Avocado
  • Lentils
  • Raw Buckwheat
  • Quinoa
  • 1 Onion
  • 1 Clove Garlic
  • Thyme
  • Parsley
  • Salt, Pepper
  • Tahini (optional)
  • Olive oil
  • Lemon
  • 1 tbsp Honey

Soften onion with garlic. Add lentils, buckwheat and quinoa and water or vegetable stock with Thyme and Parsley. Leave to boil.

Meanwhile in a foil add diced Beetroot and Brussels Sprout with Olive oil, Wine vinegar, salt, pepper, lemon and honey. Bake for 45min on 200C.

Once everything is cooked and baked, decorate on plate as you desire with Salmon, Avocado and Tahini.

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