Brussels Sprouts & Kabocha Squash Bowl

Packed with fibre, vitamins, and antioxidants, this bowl offers a satisfying and wholesome eating experience that's perfect for any occasion!

Brussels sprouts are a true nutritional powerhouse, boasting high fibre content for gut health and regularity, abundant vitamin C and antioxidants for immune support, and sulphur compounds that aid in natural detoxification.

Kabocha squash shines as a nutritional powerhouse, boasting high levels of beta-carotene for vision, skin, and immune health. Its ample vitamin A content boosts immunity, while antioxidants combat oxidative stress. Furthermore, its fibre, potassium, and vitamin C content support heart health by maintaining optimal blood pressure and cardiovascular function.

This bowl offers a delightful blend of flavours and textures: crunchy, nutty, and a bit sweet, creating a satisfying and well-rounded meal. Its ease of preparation makes it ideal for busy weeknight evenings! – Julie

Brussels Sprouts & Kabocha Squash Bowl

4 servings

Ingredients

Bowl:

• 12 oz Brussels sprouts, finely chopped (approx. 4 cups)

• 4 cups of greens (Spinach, Baby kale, arugula, etc.)

• 1 small kabocha squash, seeded, peeled and cut into 1-inch cubes

• 2 cups cooked black lentils

• 1 tbsp coconut oil

• 1 tbsp maple syrup

• 1 tsp cinnamon

• ½ cup cilantro, finely chopped

• ½ tsp sea salt

• ½ cup walnuts, finely chopped

Dressing:

• 1 tbsp extra virgin olive oil or walnut oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• Stevia to taste

Method:

1. Preheat your oven to 400 degrees.

2. Lightly toss squash with coconut oil, maple syrup, cinnamon, and salt.

3. Arrange the squash on a baking sheet and roast in the oven for 15 minutes. Flip and continue roasting for an additional 15 minutes until golden and tender.

4. While the squash is roasting, rinse the lentils and set them aside.

5. In a salad bowl, combine the Brussels sprouts, greens and cilantro.

6. Combine the dressing ingredients in a small mason jar and shake well.

7. Drizzle the dressing over the salad and add the lentils. Toss to combine.

8. Serve the salad in four bowls, topping each serving with a portion of roasted squash and a sprinkle of chopped walnuts. Enjoy the delicious flavours!