Veggie and Brown Rice Bowl

Step 1 -

Preheat the oven to 400F.

Step 2 -

Toss the diced (1inch cubes) butternut squash with Ancient Halaby, oil and salt, arrange in a single layer and roast for 25min until tender and slightly brown.

Step 3 -

Toss the cauliflower florets with oil, Marrakesh Sitar and salt, arrange in a single layer and roast for 20min until tender and slightly brown too.

Step 4 -

In a mixing bowl combine EVOO, honey, fresh lemon juice and turmeric, set aside.

Step 5 -

On each bowl, divide evenly (or not!) brown rice, roasted butternut squash, cauliflower, cabbage, spinach, radishes, avocado, eggs, sprouts and drizzle with lemon-honey-turmeric dressing.

Step 6 -

Top with pepitas and sesame seeds.