• 2 cups cooked brown rice
  • 1/2 cup lentils
  • 1 cup vegetable stock
  • 1 cup frozen goji berries, thawed
  • 1 cup shredded red cabbage
  • 1 tbsp honey
  • 1 tbsp Apple cider vinegar
  • 1 cup squash, medium diced
  • 1 tbsp olive oil
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1/4 tsp sea salt
  • Toasted pumpkin seeds

Lemon tahini dressing

  • 1 tbsp lemon juice
  • 1/4 cup tahini paste
  • 1/2 tsp garlic, minced
  • 1 tsp maple syrup
  • 2 tbsp olive oil
  • Water to thin

All or some items can be be prepared up to 3 days ahead of time so that dish can come together within 10 minutes. Ingredients can be warmed through, or served room temperature.

  1. Puree all ingredients except water.
  2. Add water a tbsp at a time, until dressing is pourable.
  3. Adjust seasoning with extra salt and lemon juice if necessary.
  4. Cook lentils in a medium sauce pan over medium heat by combining lentils with 1 cup vegetable stock.
  5. Add a pinch of salt, and simmer until lentils are cooked through, but not too soft.
  6. Drain off excess water if necessary and set aside.
  7. Roast squash in a 400F oven with olive oil, cinnamon, cumin and salt until tender.
  8. Braise cabbage in a sauté pan over medium heat with honey, apple cider vinegar and a pinch of salt until tender.
  9. To serve, combine brown rice, lentils, braised cabbage, roasted squash, fresh thawed goji berries, and top with tahini dressing.