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Flatout Veggie Miso Grain Bowl

9
6
4
Smartpoints value per serving
Total Time
0 min
Serves
1
Difficulty
Easy

Ingredients

flatbread(s)

1 item(s)

cooked lentils

½ cup(s)

cooked quinoa

¼ cup(s)

uncooked shallot(s)

½ item(s), chopped

fresh parsley

1 Tbsp, or other green herb, chopped

sunflower seeds

1 Tbsp

lemon(s)

½ item(s), juiced

mustard

1 tsp, stoneground

cooking spray

5 spray(s)

uncooked broccoli

2 cup(s), cut roughly into 2-3″ florets with stems

water

¼ cup(s)

miso paste

1 Tbsp

table salt

1 pinch

black pepper

1 pinch

Instructions

  1. Preheat oven to 425°F.
  2. In a medium sized bowl, combine the miso and the water to form a loose paste, then toss the raw the broccoli around in the slurry until coated.
  3. Spread the broccoli out on a baking sheet treated with non-stick cooking spray and roast until fork tender and even brown and crunchy in parts.
  4. Remove from oven and allow to cool.
  5. Turn the oven down to 375°F.
  6. Place Flatout flatbread over a mug or empty can resting on a cookie sheet and press and fold into an inverted bowl shape.
  7. Bake at 375°F for two minutes, then remove from the oven and allow to cool. (Baking the flatbread bowls can be done ahead of time.)
  8. Once cool, the bowl is ready to fill with your salad.
  9. Combine the broccoli, shallot, lentils, quinoa, parsley, sunflower seeds, mustard, and lemon juice in a separate bowl until well incorporated, then scoop into the flatbread bowl. Serve immediately.

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