This vegan dish features roasted carrots and eggplant dressed in a Moroccan sauce, accompanied by stir-fried kale, red onion, and mushrooms. Precooked lentils are added, topped with feta cheese and a balsamic syrup for a flavorful experience.
1: Preheat oven and roast carrots and eggplant.
2: Stir-fry kale, red onion, and mushrooms.
3: Add precooked lentils to the stir-fried mixture.
4: Prepare the Moroccan dressing by mixing evoo, lemon juice, honey, cinnamon, cumin, pink sea salt, and pepper.
5: Toss roasted vegetables and lentils with the Moroccan dressing.
6: Top with feta cheese and balsamic syrup before serving.
