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@claudeth24:

Claudeth Caeiro
Claudeth Caeiro
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Region: PT
Friday 27 September 2024 12:21:18 GMT
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_florinda_ferreira_0
Ferreira06 :
Fally canta ya ☺️
2024-09-27 13:58:16
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jurasantos946
jurasantos946 :
❤Bom dia anjo menina ❤
2024-09-27 12:46:50
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helenaeurico
Hellena Ramos :
❤️❤️❤️❤️
2024-09-27 16:49:42
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5000-winner-gets-robbed
welcome back to me series where I turn a $55 grocery list into a week of easy, healthy dinners — this is recipe 5! 💕 join my newsletter and get a roundup of the list + all recipes sent to your inbox on sunday for free 🫶 character limit here, so head to the full recipe on my site if you make it ✨ full tutorial is up on YT! tahini sauce: -1/4 cup tahini -2 tbsp olive oil -juice of 1/2 lemon -2 green onions -2/3 cup cilantro  -1 garlic clove -1/2 tsp salt -1/2 tsp black pepper -warm water bowls: -1 cup dry green lentils -1 cauliflower head -4 carrots -2 tbsp olive oil -2 tsp garlic powder -2 tsp dried oregano -2 tsp smoked paprika -2 tsp kosher salt -1/2 tsp black pepper -1/4 tsp red pepper flakes (opt) -1 cup dry jasmine or basmati rice -3 cups shredded kale -cilantro & green onion for topping Preheat the oven to 400F and line a large sheet pan with parchment paper. Make the green tahini sauce by adding all ingredients to a food processor or blender and processing until smooth. Cook the lentils according to package instructions in salted water, then drain and set aside. While the lentils cook, cut the cauliflower into small florets and carrots into 1-inch pieces. Add the cauliflower and carrots to a mixing bowl and toss with garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Spread evenly on the sheet pan. Bake until the cauliflower is softened, 25 minutes. Add the cooked lentils to the sheet pan, mix, then spread everything out in one even layer. Bake until the lentils and cauliflower are crispy, 15 to 18 minutes. Meanwhile, cook the rice according to package instructions. Remove from heat, season with a few pinches of salt, and mix in the chopped kale until wilted. Divide the rice into low bowls, add the cooked vegetables and crispy lentils, drizzle green tahini sauce, and top with chopped cilantro and green onion. thank you so much for following along, let me know what you think of the recipes, & enjoy!! 💕 #budgetshopping #groceriesonabudget #groceryshopping #mealprep #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #traderjoes #fallrecipes #plantbasedrecipes
welcome back to me series where I turn a $55 grocery list into a week of easy, healthy dinners — this is recipe 5! 💕 join my newsletter and get a roundup of the list + all recipes sent to your inbox on sunday for free 🫶 character limit here, so head to the full recipe on my site if you make it ✨ full tutorial is up on YT! tahini sauce: -1/4 cup tahini -2 tbsp olive oil -juice of 1/2 lemon -2 green onions -2/3 cup cilantro  -1 garlic clove -1/2 tsp salt -1/2 tsp black pepper -warm water bowls: -1 cup dry green lentils -1 cauliflower head -4 carrots -2 tbsp olive oil -2 tsp garlic powder -2 tsp dried oregano -2 tsp smoked paprika -2 tsp kosher salt -1/2 tsp black pepper -1/4 tsp red pepper flakes (opt) -1 cup dry jasmine or basmati rice -3 cups shredded kale -cilantro & green onion for topping Preheat the oven to 400F and line a large sheet pan with parchment paper. Make the green tahini sauce by adding all ingredients to a food processor or blender and processing until smooth. Cook the lentils according to package instructions in salted water, then drain and set aside. While the lentils cook, cut the cauliflower into small florets and carrots into 1-inch pieces. Add the cauliflower and carrots to a mixing bowl and toss with garlic, oregano, paprika, salt, black pepper, and red pepper flakes. Spread evenly on the sheet pan. Bake until the cauliflower is softened, 25 minutes. Add the cooked lentils to the sheet pan, mix, then spread everything out in one even layer. Bake until the lentils and cauliflower are crispy, 15 to 18 minutes. Meanwhile, cook the rice according to package instructions. Remove from heat, season with a few pinches of salt, and mix in the chopped kale until wilted. Divide the rice into low bowls, add the cooked vegetables and crispy lentils, drizzle green tahini sauce, and top with chopped cilantro and green onion. thank you so much for following along, let me know what you think of the recipes, & enjoy!! 💕 #budgetshopping #groceriesonabudget #groceryshopping #mealprep #mealprepideas #grocerylist #mealsonabudget #healthyonabudget #easyhealthyrecipes #glutenfreerecipes #traderjoes #fallrecipes #plantbasedrecipes


@sthembileN @MaKamvalihle Tshawek @Lelo Vimbi
@sthembileN @MaKamvalihle Tshawek @Lelo Vimbi

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