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Roasted Winter Vegetable Bowl
Ingredients
- 1 cup dry sorghum (you can substitute quinoa, but cooking times will be different)
- 1 cup dry lentils
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 medium cauliflower, cut into florets
- caramelized onions (optional, see recipe below)
- 2 handfuls of baby spinach leaves per bowl
- Garnishes
- pomegranate seeds
- parsley or cilantro, roughly chopped
- Dressing ingredients
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon water
- 1 teaspoon Dijon mustard
- 1 teaspoon nutritional yeast
- pinch of salt and pepper
Chrome Extension
