Ingredients
Bowl
1 cup cooked stoked oatrice
1lb brussel sprouts
16-20oz butternut squash
3 shallots
1/2 cup sliced almonds
1/2 cup goji berries
2 cups shredded kale
Olive oil
Salt & pepper
1/2 tsp cinnamon
Maple Dijon Vinegratte
1/4 cup olive oil
1.5 tbsp maple syrup
1 tbsp apple cider vinegar
1tbsp Dijon mustard
1 clove garlic or 1tsp garlic powder
Salt and pepper
Recipe
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Preheat the oven to 400 F
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Add the cubed butternut squash, brussels sprouts and shallots to a large sheet-pan.
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Drizzle generously with olive oil. Season everything with salt and pepper and cinnamon.
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Bake the veggies for 30 minutes. Toss them after 30 minutes and finish baking for another 15-20 minutes.
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While the veggies cook, prepare your stoked rice.
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Prepare your dressing by whisking together the olive oil, maple syrup, apple cider vinegar, mustard, garlic and a pinch of salt & pepper until smooth.
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Once the veggies and rice are ready, assemble everything in a large salad bowl or shallow serving platter with the goji berries, shredded kale and almonds.
