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