This wholesome and hearty power bowl makes for a great intermittent fasting meal. It can be your main feast of the day. Eat it and enjoy the melded flavors of butternut squash, Brussels sprouts, kale, lentils and black rice combined with red quinoa, and topped off with tangy Dijon mustard vinaigrette.

4 cups (1 L) butternut squash, medium dice
¼ cup (60 mL) olive oil, divided
2 tsp (10 mL) salt, divided
2 tsp (10 mL) pepper, divided
½ tsp (2 mL) chili powder
4 cups (1 L) Brussels sprouts, raw, thinly shaved
½ cup (125 mL) white balsamic vinegar
½ cup (125 mL) canola oil
1 tsp (5 mL) Dijon mustard
2 ½ cups (625 mL) black rice, cooked, drained
2 ½ cups (625 mL) red quinoa, cooked, drained
5 cups (1.25 L) whole red lentils, cooked
2 cups (500 mL) pear, sliced thinly lengthwise
12 oz. (350 g) blue cheese, small dice or crumble
2 cups (500 mL) lacinado (Italian) kale, chiffonade (sliced into ribbons)

Preheat oven to 400°F (200°C). Line a sheet tray with foil.
In a mixing bowl, add squash, ¼ cup (60 mL) canola oil, 1 tsp (5 mL) salt, 2 tsp (10 mL) pepper, and chili powder. Toss well to coat. Pour out on prepared sheet tray and roast for 25-30 minutes, stirring halfway through to make sure not to burn on any one side.
Line another sheet tray with foil and add Brussels sprouts with remaining canola oil, salt, and pepper. Toss to coat evenly. Add to the oven for the final 10 minutes of squash cooking time and toss half way.
In a small mixing bowl, combine vinegar, oil, and mustard to create vinaigrette.
In a large bowl, combine rice, quinoa, lentils, squash, sprouts, pear, cheese, and kale. Dress evenly with vinaigrette. Toss to coat and mix well. Serve immediately by dividing into equally portioned bowls. This dish can be served warm or cold, and also makes a great grab-and-go option.
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