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A base of lentils and brown rice is topped with butternut squash ribbons, shaved red cabbage and Brussels sprouts, pea shoots, chili-lime cashews, pomegranate arils, chorizo crumble, and a drizzle of tandoori ranch dressing.
Ingredients
Directions
Nutrition
4 cups (1 L) butternut squash ribbons, from 2lb of butternut squash (see method below)
2 Tbsp (30 mL) canola oil
¼ tsp (1 mL) salt
¼ tsp (1 mL) pepper
5 cups (1.25 L) red cabbage, thinly shaved
½ cup (125 mL) lime juice
2 Tbsp (30 mL) smoked paprika
5 cups (1.25 L) brown basmati rice, cooked and cooled
5 cups (1.25 L) whole red lentils, cooked and cooled
5 cups (1.25 L) brussel sprouts, thinly shaved
4 cups (1 L) pea shoots
2 cups (500 mL) chili lime cashews, prepared
2 cups (500 mL) pomegranate arils
20 oz (567 g) cooked chorizo crumble
10 oz (295 mL) tandoori ranch*
*Tandoori Ranch: Combine 10 oz (295 mL) ranch dressing with 1 Tbsp (15 mL) tandoori seasoning
