PRAIRIE POWER BOWL

This bowl showcases a lime, coconut-scented barley and lentil mix. These Prairie-grown foods are paired with roasted cauliflower and sweet potato and rounded out with a flaxseed dressing. Makes: 4 bowls

Lentil-barley mix

(This has been adapted with permission from Lentils.ca.)

1 tbsp (15 mL) canola oil 1 medium onion, finely diced 1 tbsp (15 mL) minced fresh ginger 2 cups (500 mL) vegetable stock 1 can (14 oz/398 mL) reducedfat coconut milk 3/4 cup (180 mL) green lentils 3/4 cup (180 mL) pearl barley, rinsed and drained Half lime (zest and juice) 2 tbsp (30 mL) chopped fresh cilantro (save some for garnish) 1/3 cup (80 mL) toasted unsweetened coconut flakes (save some for garnish) 1/2 tsp (2.5 mL) salt 1/2 tsp (2.5 mL) black pepper

1. In a medium pot, heat oil. Add onion and ginger and sauté for 3 to 4 minutes.

2. Stir in stock and coconut milk. Add lentils and barley, stir and bring to a boil.

3. Reduce heat, cover and simmer for 25 to 30 minutes or until lentils and barley are tender. Stir every few minutes.

4. Add lime juice and zest. Stir in cilantro, coconut flakes and season with salt and ground black pepper.

Roasted winter vegetables

3 cups (750 mL) cauliflower florets 3 cups (750 mL) sweet potato (cut in 1/2-inch/1.25-cm cubes) 3 tbsp (45 mL) canola oil Pinch of salt

Lime cilantro dressing

1/4 cup (60 mL) canola oil 2 tbsp (30 mL) flaxseed 1 lime (zest and juice) 1 tbsp (15 mL) chopped fresh cilantro 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) honey 1/4 tsp (1 mL) salt

1. Preheat oven to 400 F (205 C). Toss vegetables with canola oil. Roast for 30 minutes until tender.

2. In a small bowl, whisk dressing ingredients.

3. To assemble bowls, divide lentil-barley mix and vegetables equally among four bowls. Drizzle with dressing.