Whole Grain Bowl with Parmesan Shrimp + Yams

Bring 4 cups of water to a boil and add the lentils and brown rice. We’re going to boil them like pasta because it’s faster, they can cook together this way, and it’s more streamlined than cooking both separately. Stir in about 1 teaspoon of salt, and return to a boil, then turn down to a steady simmer. Cook for about 30 minutes or until the grains are tender but not falling apart. Drain in a colander.

Wash the yam, then dice it into small cubes. Toss with a light drizzle of olive oil and a pinch of salt. Toss on a second baking sheet and place in the oven. Roast for about 12 minutes, tossing once on the pan for even cooking. Remove when they’re tender and set aside.

Wash the baby spinach. Add a ½ teaspoon of sesame oil to a sauté pan, then the spinach. Toss in the pan until wilted. Remove from the heat and set aside for serving.

Pat the shrimp dry with a clean tea towel or paper towel. Place them in a bowl and toss with a drizzle of olive oil, a pinch of salt between your fingers, black pepper to taste and the parmesan cheese. Toss to coat. Heat a large sauté pan over medium and add a drizzle of olive oil. Add the shrimp in one layer and cook about 2 minutes on each side or until golden brown and just cooked through. If needed, set aside and repeat with a second batch so you aren’t crowding the pan.

Slice the rind from the grapefruit (bonus points for zesting it first! Use a pinch in the dressing and you can freeze the rest for the next time you make a pound cake or smoothies) and slice the fruit into segments between the pith, or for an easier method, just slice into round wheels.

Slice the orange in ½ with the peel on, then into ⅓” thick slices.

In a jar with a lid, combine: soy sauce, honey, Dijon, garlic powder, water, ½ teaspoon sesame oil, and avocado oil. Add the lid and shake hard to emulsify the dressing. If you have grapefruit zest, add a pinch of it now.

Serve scoops of the grain base in the bottom of your largest bowls. Pat it down so it makes a nice flat base. Around the edges make little piles of yams, shrimp, spinach, grapefruit and orange. Garnish with pepitas. Serve dressing on the side.