This is the perfect mid week meal when you need dinner on the table super quick. I’ve given this recipe to a few family members and friends recently and they all rave about it, it’s become that meal that they have every week now!
I like to serve this with a big leafy green salad and some roasted sweet potato.
It’s a good one to make a double batch of too and then you have a quick protein source in the fridge to add to salads for lunches during the week.
Happy sprouting, baking and cooking!