Sprouted Curry Lunch Pockets
The warming spices with the cooling grapes and crisp kale make this a delicious lunch. It is quick and easy to prepare and a great meal prep items for the week's lunches. With only 241 calories, 5g of fiber, and 11 grams of plant-based protein this lunch pocket will sustain you throughout the workday.
Ingredients
Salad
- 1/2 cup sprouted lentils or chickpeas
- 1/2 cup cooked quinoa
- 1/8 cup pumpkin seeds
- 1/4 cup purple grapes, cut in half
- 2 stalks of celery, chopped
- 4 curly kale leaves, stems removed
- 2 large sprouted grain pita pockets, cut in half
Dressing
- 2 tbsp avocado or cold pressed olive oil
- 1 tbsp lemon juice
- 1 tsp ground cumin
- 1 tsp curry powder
- 1/4 tsp cinnamon
- pinch fine sea salt & pepper to taste
Instructions
- In a bowl combine, lentils, quinoa, seeds, grapes, & celery and gently mix.
- Place dressing ingredients into a sealed jar, shake well and pour over the salad. Gentle mix until everything is well combined.
- Line inside pockets with i kale leaf torn, and scoop in the salad mixture diving equally amoung the 4 pockets.
Notes
If you want to meal prep these for the week. Simply keep the dressed salad in an air-tight glass container in the fridge. It will keep well for 5 days. Scoop the contents into the pocket and add the kale the day of for lunch.