Mafaldine Pasta
with Calabrian Chile Butter & Rosemary Roasted Cauliflower
INGREDIENTS
- 2 red bell pepper, halved, deseeded
- 2 garlic, peeled and minced
- 1 Fresno chile, deseeded, minced
- 1/2 cup French green lentils, rinsed and sorted
- 1/2 cup white quinoa
- 1 tsp ground cumin
- 1 tsp chipotle morita powder
- 1/4 cup vegan mayo
- 1 lime, zested and juiced
- 0.25 oz cilantro, leaves and tender stems roughly chopped, (divided)
- 2 radish, trimmed and thinly sliced
- 1 avocado, halved, peeled, and diced
- 1 tbsp + 1 tsp olive oil*
- salt*
- pepper*
INSTRUCTIONS
Preheat oven to 425°F. Divide 1 tsp olive oil between cut sides of each bell pepper half, rub in to coat, and sprinkle with salt and pepper. Place pepper halves, cut side down, on baking sheet and roast until browned, 15 to 18 minutes. Cover with foil to keep warm. (4-serving meal: use 2 tsp olive oil)
Heat 1 tbsp olive oil in medium saucepan over medium-high heat. Add garlic and Fresno chile and cook until soft, 3 to 4 minutes. Add lentils, quinoa, 2 cups water, cumin, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil, 4 cups water)
Combine just ¼ tsp chipotle morita powder, mayo, and a pinch of salt in small bowl and stir. (TIP: Add more chipotle morita powder if you prefer more spice.)
Stir together lime zest, lime juice, cilantro, radish, avocado, and a pinch of salt and pepper in medium bowl.
Mound quinoa and lentil mixture into roasted peppers. Place quinoa-stuffed bell peppers on plates. Top with avocado salad and dollop with chipotle crema. Enjoy!
SIMILAR RECIPES
Quinoa Stuffed Peppers with Avocado Salad & Chipotle Crema
Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
Black Bean Bowls with Carrot Poblano Quinoa & Spicy Ranch
Chipotle Sweet Potatoes & Lentils with Citrus-Pecan Salad
Roasted Broccoli Quinoa Bowls with Pistachios & Fiery Caper Vinaigrette
