"Power Bowl" with Emmentaler AOP

Ingredients

Serves 2

• 1/2 cup Emmental AOP
• 1 small ripe avocado
• 1/2 cup raw broccoli
• 1/2 cup red lentils
• 1 small butternut squash (around 1/2 cup)
• 1 small beet
• 2 organic eggs
• 1/2 cup wild rice
• Nuts and sunflower seeds
• Parsley
• Vinaigrette (made from oil, vinegar, salt and pepper)
• Juice from 1/2 lemon
• Freshly ground black pepper
• Fleur de sel (unrefined sea salt)
• 1 tbsp Chia seeds
• 2 tbsp extra virgin olive oil

Preparation

1. Preheat oven to 400° F. Peel beet and butternut squash and cut into small cubes. Place on baking tray and marinate with a bit of olive oil, salt and pepper. Cook for 20 minutes, turning 2-3 times. Hard-boil the eggs. Cook rice and lentils according to instructions on packet. Slice Emmental AOP into thin sticks. Cut avocado in half, drizzle with lemon juice and finely chop. Wash raw broccoli and cut into small pieces. Mix all ingredients with vinaigrette.
2. To dress put the warm rice in the middle of a large bowl and spread the vegetables, eggs, nuts, kernels and seeds on top. Sprinkle with parsley and serve.