2 cups cooked brown rice
3 cups butternut squash, cubed
2 cups broccoli florets
2 small beets, steamed or roasted, cubed
1 cup fresh garden peas (optional: frozen or canned peas.)
8 cups kale and red cabbage (or greens of choice)
1 cup parsley, chopped

Lemon Tahini Dressing
4 tbsp tahini
1½ tbsp maple syrup or honey
1½ tbsp olive oil
2 tbsp soya sauce, low sodium
3 tbsp lemon juice (1 large lemon)
1 tsp salt
½ tsp garlic powder
⅛ tsp cayenne pepper
3 tbsp water to thin or as needed