Vegan Lentil Quinoa Bowl with Kale, Carrots and Sunflower Seeds

Instructions

1. Cook the lentils according to the packet's instructions, I cooked 1 cup Beluga lentils in 3 cups water for
2. minutes.
3. Give the quinoa into a fine meshed sieve and wash it very very thoroughly under lukewarm running water. Cook it according the packet's instructions, I cooked mine for 20 minutes.
4. Drain both lentils and quinoa and give them to a large bowl. Let them cool.
5. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
6. While the lentils and the quinoa are cooking, clean the carrots and slice them diagonally. Place them in a bowl and mix them with the cumin seeds, 1 tablespoon olive oil, 1 tablespoon maple syrup and some salt. Rub them well all over and place them on a baking tray lined with baking paper, in a single layer. Bake for about 15-20 minutes or until tender.
7. Blanch the chopped kale in boiling water for about 2 minutes, drain and refresh under cold water. Let drain well.
8. Roast the sunflower seeds in a pan without using any fat. Shake the pan very frequently and stay close, it will not take long and they will burn quickly if you leave them unattended. Remove to a plate and let cool.
9. To make the dressing mix together the lemon juice, olive oil, maple syrup, smoked paprika and salt to pepper to taste. Give the dressing to the bowl, mix carefully, them add the carrots and the kale. Mix again and adjust the taste again. Sprinkle with the sunflower seeds and serve.