Lentils.org

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Lentils.org

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Winter Lentil Power Bowl

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 12

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    4 cups (1 L) butternut squash, medium dice

    ¼ cup (60 mL) canola oil, divided

    4 tsp (20 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) brown 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

    25 oz (750 g) blue cheese, small dice or crumble

    2 cups (500 mL) lacinado kale, chiffonade


Directions

  1. Preheat oven to 400°F (200°C). Line a sheet tray with foil.
  2. In a mixing bowl, add squash, ¼ cup (60 mL) canola oil, 2 tsp (10 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.
  3. 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.
  4. In a small mixing bowl, combine vinegar, oil, and mustard to create a vinaigrette.
  5. 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.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 630
  • Total Fat 37 g
  • Saturated Fat 14 g
  • Cholesterol 44 mg
  • Carbohydrates 52 g
  • Dietary Fibre 12 g
  • Sugar 9 g
  • Protein 26 g
  • Sodium 1249 mg
  • Potassium 781 mg
  • Folate 209 mcg