08 Feb Prairie Power Bowl

This bowl showcases a lime, coconut-scented barley and lentil mix. These key prairie-grown foods are paired up with roasted cauliflower and sweet potato. A flaxseed dressing rounds out our shout-out to the prairies.

(Makes 6 cups)

To make the lentil barley mix (adapted with permission from Lentils.ca):

Ingredients

• 1 tbsp canola oil
• 1 medium onion, finely diced
• 1 tbsp minced fresh ginger
• 2 cups vegetable stock
• 1 can (14 oz/498 mL) reduced-fat coconut milk
• ¾ cup green lentils
• ¾ cup pearl barley, rinsed and drained
• Half lime zest & juice
• 2 tbsp chopped fresh cilantro (save some for garnish)
• 1/3 cup toasted unsweetened coconut flakes (save some for garnish)
• ½ tsp salt
• ½ tsp black pepper

 

Directions

1. Heat oil in a medium size pot, and add onion and ginger.
2. Stir in stock and coconut milk. Add lentils and barley, stir, and bring to a boil. Turn heat down, cover with a lid and simmer for 25-30 minutes, or until the lentils and barley are tender. Stir every few minutes.
3. Once cooked, add the lime juice and zest. Stir in cilantro, coconut flakes and season with salt and ground black pepper.

 

 

Dressing

¼ cup canola oil

2 tbsp flaxseed

1 lime, zest + juice

1 tbsp chopped fresh cilantro

1 tsp Dijon mstard

1 tsp honey

¼ tsp salt

 

Roasted winter vegetables

3 cups cauliflower florets

3 cups sweet potato ½” cubes

3 T canola oil

Pinch of salt

 

Directions:

1. Preheat oven to 400F.
2. Toss vegetables with canola oil.
3. Roast for 30 minutes until tender.
4. Whisk dressing ingredients in a small bowl.

 

To assemble bowls

1. Divide ingredients equally among four bowls.
2. Drizzle on lime cilantro dressing.