Winter Lentil Power Bowl

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.