The 150 Power Bowl

The 150 Power Bowl

In honour of Canada's 150th, this power bowl is jam packed with a ton of flavour and Canadian foods from coast to coast. Tossed with a dressing made with maple syrup, mustard and turmeric, this bowl features the best of Canada. Recipe provided by Zannat Reza, R.D. of Thrive 360.

Makes
4
  • Ingredients

    Roasted Winter Vegetables

    1 1/2 cups squash, washed, trimmed and cut into 1/2"(1.2 cm) chunks (375 mL)

    1 1/2 cups beets, washed, trimmed and cut into 1/2"(1.2 cm) chunks (375 mL)

    1 1/2 cups parsnips, washed, trimmed and cut into 1/2"(1.2 cm) chunks (375 mL)

    1 1/2 cups mushrooms,washed, trimmed and cut into 1/2"(1.2 cm) chunks (375 mL)

    2 Tbsp canola oil (30 mL)

    Pinch of salt (0.5 mL)

     

    2 cups green lentils, cooked or canned rinsed and drained (500 mL)

    2 cups barley, cooked (500 mL)

    4 (3.75 oz/ 106g) cans of sardines (preferably canned in water)

     

    Maple Mustard Dressing

    ¼ cup canola oil (60 mL)

    2 Tbsp maple syrup (30 mL)

    2 Tbsp apple cider vinegar (30 mL)

    2 Tbsp ground flaxseed (30 mL)

    1 Tbsp Dijon mustard (15 mL)

    ½ tsp turmeric (2 mL)

    ¼ tsp salt (1 mL)

    ¼ tsp black pepper (1 mL)

  • Directions

    Roasted Winter Vegetables

    1. Preheat oven to 400°F (200°C).
    2. On a parchment-lined baking sheet, toss vegetables with canola oil and distribute evenly.
    3. Roast vegetables for 30 minutes until tender.

    Dressing

    1. In a small bowl, whisk together dressing ingredients and set aside.

    Assembly

    1. Divide ingredients equally among four bowls.
    2. Drizzle on maple mustard dressing and serve immediately.

Nutritional Analysis

Serving Size
1 bowl
Servings
4
Calories
701
Total Fat
29.4 g
Saturated Fat
2.9 g
Cholesterol
150 mg
Sodium
723 mg
Carbohydrates
70.8 g
Fiber
12.8 g
Sugars
14.4 g
Protein
42.5 g
Potassium
1967 mg