Ingredients
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¼ cup Water
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½ cup gluten-free Oat Flour
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1 tablespoon Flax Seeds
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½ cup Split Peas
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1 Tomato
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2 cloves Garlic
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½ teaspoon Curry Powder
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1 tablespoon fresh Oregano
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1 tablespoon fresh Parsley
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1 small Yellow Onion
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¼ teaspoon Cayenne Pepper
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Sea Salt
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½ teaspoon freshly ground Black Pepper
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1 cup Kale
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1 cup Broccoli
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1 cup Brown Rice
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½ cup Quinoa
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½ cup gluten-free, vegan Breadcrumbs
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½ cup Bean Sprouts
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½ cup cherry Tomatoes
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½ Avocado
Directions
Steps
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1
Done
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Preheat oven to 375°. |
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2
Done
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Combine water, oat flour, flaxseed meal, split peas, tomato, garlic, curry powder, oregano, parsley, onion, cayenne, salt, and pepper in a blender or food processor and purée until smooth. |
|
3
Done
|
In a separate bowl, combine kale, broccoli, brown rice, and quinoa. |
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4
Done
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Add the split pea mixture; mix well and place in a lightly greased 4 x 8-inch baking pan. Cover with breadcrumbs. |
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5
Done
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Bake for 15 minutes or until the breadcrumbs are golden brown. |
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6
Done
|
Garnish with bean sprouts, cherry tomatoes, and avocado slices. |
