This Super Bowl Snack From Avec's Chef Will Class Up Your Game Day
By Anthony Todd in Food on Feb 5, 2016 5:12PM
Yours will look way better than this. Photo via Shutterstock.
Apparently, there's some big football game this weekend. Traditional snacks include nachos, onion dip, chili covered with cheese and many more delicious things with about a billion calories per serving. Which is fine! But if you want to class things up a bit (while also saving a few pounds), try this awesome dish from avec.
Perry Hendrix, the chef at avec, gave us this delicious idea for roasted carrots and sprouted lentil tabbouleh, which has an absolute ton of flavor without a ton of fat. It incorporates a bunch of his of different suggestions for eating healthy, including using a lot of spice, broiling instead of frying and throwing in a ton of flavorful herbs like parsley. The most important suggestion? "Use fresh whole ingredients, such as whole grains and fresh veggies," says Hendrix. "I'm loving farro and freekah right now. You cut out the processed shit and add get better flavor."
This recipe is a perfect example of that, combining grains, herbs, spices and a hit of fresh citrus to brighten things up. Plus, it takes about 20 minutes. If you want to, you can double or triple the recipe. We love serving tabbouleh by itself, with toasted pita chips or cucumber rounds, or as part of an appetizer spread.
Note that if you want to follow the recipe exactly and use sprouted lentils, you should start them now. If you can't get it done, use cooked lentils, but don't tell Perry we said so.
Roasted Carrots and Sprouted Lentil Tabbouleh
1 bunch small carrots, peeled
2 teaspoons Baharat spice (orsubstitute equal parts smoked paprika, cumin and cinnamon)
1 cup sprouted lentils (recipe below)
1 cup cooked farro
½ cup fresh parsley
2 blood oranges, peeled, diced and seeds removed
½ cup fresh dill
2 Fresno chiles, sliced thin
1 Tablespoon + 2 Tablespoons olive oil
1 Tablespoon lemon juice
½ cup walnuts, toasted
¼ cup tahini, thinned with 2 tablespoons water and 2 teaspoons lemon juice
Toss carrots with baharat, 1 tablespoon olive oil and salt to taste. Broil for about 8 minutes, or until tender and well browned.
Combine carrots with everything but tahini and mix well. Drizzle tahini over the top.
Soak 1 cup of lentils in water to cover, overnight. Drain well and place in a glass jar, cover with cheesecloth. Rinse twice a day with cold water until sprouted, around two days.