Ethiopian-Inspired Grain Bowl

Directions

1. Preheat oven to 425°F (220°C).
2. To plate this dish, prepare a base of teff, lentils, cabbage, and kale, portioned equally into 10 shallow bowls.
3. Brulé onion rings on a flat top until charred and tender. Plate on top of each bowl base.
4. In a large mixing bowl, toss together bell pepper, butternut squash, 2 Tbsp (30 mL) oil, and 3 Tbsp of berbere. Pour out onto a sheet tray and roast for 10 minutes.
5. In the same mixing bowl, toss beef in remaining oil and 2 tsp (10 mL) berbere. Sear in a sauté pan over medium to high heat to desired internal temperature.
6. In a small mixing bowl, whisk together remaining berbere spice with yogurt and lime juice. Set aside.
7. Finish each bowl with a portion of bell pepper/squash blend, 2 oz (60 g) beef and 2 oz drizzle of spiced yogurt.