Sesame Quinoa and Lentil Power Bowl Recipe

Turn on the oven to 425°F
Wash and chop the kale. Add the kale to a bowl with 1 tbsp oil and ½ tsp coarsely ground salt and toss to coat. Move the kale to a parchment paper-lined cookie sheet and spread it out in one layer.
80 g kale
Cut off the top 5 inches of the asparagus, add to the same bowl used for the kale, and toss with 1 tbsp oil and ¼ tsp coarsely ground salt. Move the asparagus onto the lined cookie sheet and lay it out in one even layer.
130 g asparagus
Wash and slice the broccoli head and Brussels sprouts and again add to the same bowl. Add two tablespoons of oil and ½ tsp coarsely ground salt. Spread everything out in a single layer on another lined cookie sheet.
160 g Brussels sprouts, 170 g broccoli
Place the cookie sheets in the oven and bake the kale and asparagus for 15 minutes. Bake the Brussels sprouts and broccoli for an additional 5 minutes (20 minutes total).
Add the quinoa and twice the water to a microwave-safe dish. Cook on 60% power for 20 minutes.
1 cup quinoa
While everything is cooking and baking, slice the cabbage and julienne the carrots, and open the can of lentils.
100 g red cabbage, 100 g carrots, 1 tbsp parsley, 1 cup canned lentils
Make the dressing.
4 tbsp sesame oil, 2 tbsp soy, 4 tsp rice vinegar, 2 garlic cloves, 2 cubes ginger, 4 tsp honey, 4 tbsp olive oil
If you are serving as a main, place all the ingredients in a bowl.
Wontons, 1 tbsp sesame seeds