Directions

1Preheat your oven to 425°F. Line a large baking tray with parchment paper. Lightly coat the brussels sprouts and sweet potato 1 1/2 Tbsp of the olive oil. Roast for 25 minutes, or until fork-tender.

2Meanwhile, cook the Grain Trust Brown Rice according to the packet instructions. Season with salt and pepper. Set aside.

3In a small skillet, heat the remaining 1/2 Tbsp olive oil over medium heat. Add the mushroom and cook until all the moisture has been release and evaporated. Add the rosemary and cook for 1-2 minutes.

4n a high speed blender, blend the garlic until roughly chopped. Add the tahini, lemon juice, nutritional yeast, water, salt and pepper and blend until smooth. Add the arugula and blend again, stopping to scrape down the bowl. At this point you may want to add another Tbsp of water or two until desired consistency is reached.

5To assemble your bowl, divide the born rice, potatoes, mushrooms and sour kraut (if using). Drizzle your arugula dressing on top and enjoy!