FRIJE

Instructions

• 1.   Remove the ends of the Brussels sprouts, rinse them, and cut them in half, discarding the outer leaves. Place them in a bowl and lightly drizzle with olive oil. Season with salt and pepper. In another bowl, place the peeled and cubed squash and add cumin, chili powder, salt, pepper, olive oil, and cinnamon. Mix to coat. On separate baking sheets lined with parchment paper, cook the Brussels sprouts for 15 to 20 minutes and the squash for 25 to 30 minutes.
• 2.   Peel and finely chop the garlic and shallot. In a bowl, mix all the vinaigrette ingredients and whisk to emulsify.
• 3.   Rinse, dry, and finely chop the kale. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kale and a pinch of salt, and cook until it has "wilted". Remove the pomegranate seeds, peel and finely chop the red onion, and slice the apple into thin slices.
• 4.   Fill the bowls with rice, kale, Brussels sprouts, and squash. Top with pomegranate seeds, thin slices of red onion, and apple. Drizzle with balsamic vinaigrette. Enjoy.

Nutritional information *