Mason Jar Eats

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what you'll need

1/2 cup cooked lentils
1/4 cup cooked carrots (2-3 carrots)
2 cups kale (3 stems)
1/4 avocado
1/4 chopped cucumber
1/4 cup roasted brussel sprouts (roasted 2 cups)
1 tbsp hummus
Handful beet chips
Olive oil
Fresh lemon
Garlic powder
Sea Salt

Directions

  • Cook lentils according to package- remove from stove let cool
  • Preheat oven to 350 degrees
  • Grease 2 baking pans with EVOO
  • Peel, wash and chop carrots into 1/4 inch coins, place on baking sheet
  • Wash brussel sprouts, cut off stems, outer leaf and place on baking sheet 
  • Sprinkle both with sea salt
  • Bake for 35-45 min -flipping around halfway through (watch carrots as they can burn easily if too thin)
  • Remove let cool
  • Wash kale, remove from stem- set aside
  • Peel + Cut 1/4 of avocado into cubes
  • Peel and wash cucumber cut into coins then into halves and quarters (any size would do)
  • In mason jar place lentils, carrots, kale, avocado, brussels, cucumber, hummus and top with beet chips 
  • Dressing
  • In small bowl add 1 tbsp EVOO, 1 tbsp fresh lemon juice, 1/4 tsp garlic powder and 1/8 tsp sea salt- mix well
  • Drizzle over salad, put on lid- shake well
  • Enjoy