1cupBrown Ricedry, cooked according to package directions
1tinLentilsdrained and rinsed
1 1/2tablespoonsOlive Oil
1smallCauliflowerseparated into small florets
5tablespoonsHot Watera little extra if dressing is still too thick
1 1/2teaspoonsMaple Syrup
1tablespoonApple Cider Vinegar
Preheat the oven to 180C / 350F. Cook Brown Rice according to package directions.
Meanwhile, toss cubed Sweet Potato with 1 1/2 tablespoons Olive Oil and roast for 10 minutes. After 10 minutes, add Cauliflower florets to tray along with Turmeric and Cumin Seeds. Season liberally with Salt and Pepper.
Toss to coat well and return to oven to roast for a further 20 minutes or so.
Once veggies are done roasting, combine with Brown Rice and drained Lentils in a large salad bowl.
In a large pan, heat 1 teaspoon of Olive Oil and sauté Kale with some Salt/Pepper until wilted. Add to salad bowl.
Add Pomegranate Seeds and toss to disperse all ingredients.
To prepare the dressing, combine all ingredients and whisk till smooth. Dress salad with prepared dressing.
You can use all of the dressing at once, or dress the salad with half of it and drizzle the remainder on top.
This salad is best served warm, but can be kept in the fridge for your lunchbox as well! Microwave for 30-40 seconds before enjoying.