Brown Rice Bowl with Lentils, Carrots and Grapes

Ingredients

• Dressing

  • 3 tbsp (45 ml) cider vinegar
  • 1/3 cup (75 ml) vegetable oil

• Salad

  • 4 carrots, peeled and julienned with a julienne peeler, or coarsely grated
  • 2 tbsp (30 ml) lemon juice
  • Poppy seeds, to taste (optional)
  • 4 cups (600 g) cooked brown rice (see note)
  • 3 green onions, chopped
  • 1 can (14 oz/398 ml) Puy lentils, rinsed and drained
  • 1 avocado, thinly sliced and lightly drizzled with lemon juice
  • 1 cup (130 g) seedless grapes, halved
  • 1/4 cup (10 g) cilantro leaves or microgreens