CAVA-inspired Protein-Packed Power Bowl

• 20 ounces Brussels sprouts, trimmed and cut in half
• 2 tablespoons olive oil
• 1 cup quinoa
• 1 cup red lentils
• 2 cups arugula
• 1 tablespoon lemon olive oil
• 8.5 ounce can corn, drained
• 10 ounces cooked chicken breast (or whatever lean protein you have leftover in your fridge), cubed
• 2 tablespoons balsamic vinegar
• 2 tablespoons date syrup
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup real mayonnaise
• 1/4 cup fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/2 teaspoon dillweed

1. Preheat oven to 425 degrees.
2. Toss Brussels sprouts in olive oil to coat, then spread on rimmed baking sheet and roast in preheated oven for 10 minutes, then turn over and continue roasting for an additional 10 minutes, or until browned.
3. Cook quinoa and lentils according to package instructions.
4. Toss arugula in lemon olive oil.
5. Spoon half of the cooked quinoa in each of two bowls, then arrange arugula in other half of each bowl.
6. Top with roasted Brussels sprouts, cooked lentils, corn and chicken (or whatever other lean protein you have on hand)
7. Whisk together balsamic vinegar, date syrup, 1 tablespoon olive oil and 1/4 teaspoon kosher salt to make Balsamic Date Vinaigrette.
8. Whisk together mayonnaise, lemon juice, 1/4 teaspoon kosher salt and 1/2 teaspoon dillweed to make Creamy Dill Dressing.
9. Drizzle dressings over assembled bowls.

Enjoy!