Protein Boost | BBQ Chorizo Sloppy Joes
with Apple-Kohlrabi Slaw
Cooking time
15 minutes
Servings
2/4
Calories
1060 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. Soft and homey on one side, sharp and invigorating on the other. Quick lentils imbued with BBQ sauce are tucked into warm pretzel buns for the easiest Sloppy Joes this side of the border. French radishes and kohlrabi level up the crisp intrigue in the slaw.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 1 Kohlrabi
- 1 Apple
- 45ml Cold-pressed Italian vinaigrette
- 30ml BBQ sauce
- 540ml Lentils (canned)
- 2 Pretzel buns
- 100g French radishes
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Mustard, Wheat
You will need:
Large pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
38 g
Saturated Fat
11 g
Sodium
2020 mg
Total Carb
132 g
Sugars
22 g
Protein
57 g
Fibre
21 g
Preparation
Mise en place
- Drain and rinse the lentils; mash ½.
- Halve, core and thinly slice the apple.
- Peel and halve the kohlrabi; thinly slice crosswise.
- Thinly slice the radishes.
Cook the lentils
- In a large pan, heat a drizzle of oil on medium-high.
- Add the lentils (whole and mashed), BBQ sauce, ¼ cup water (double for 4 portions), the spices and S&P.
- Cook, stirring often, 3 to 5 min., until the lentils are coated and warmed through.
Make the slaw
- In a large bowl, combine the apple, kohlrabi, radishes and vinaigrette.
Toast the buns
- Warm the buns in the toaster.
Plate your dish
- Divide the bun bottoms and slaw between your plates.
- Top each bun bottom with the lentils and a bun top. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
