Lentils.org

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Lentils.org

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Winter Harvest Power Bowl

Prep Time: 20 Minutes

Total time: 50 Minutes

Servings: 12

A hearty and wholesome power bowl of tender roasted butternut squash and Brussels sprouts, kale, slivers of pear, served on a bed of tender lentils, brown rice, and red quinoa, drizzled with a tangy Dijon mustard vinaigrette.

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

    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) 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

    12 oz (350 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, 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.
  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 520
  • Total Fat 28 g
  • Saturated Fat 8 g
  • Cholesterol 20 mg
  • Carbohydrates 51 g
  • Dietary Fibre 10 g
  • Sugar 8 g
  • Protein 19 g
  • Sodium 900 mg
  • Potassium 702 mg
  • Folate 197 mcg