Carrots are cut into thick match sticks, tossed with oilve oil, garlic, salt and pepper then roasted at 400 20 minutes or until charred in places and tender

Gold potatoes are washed and cut into large chunks. Toss with olive oil, garlic powder, dried rosemary, salt and pepper. Roast in 425 oven 25 minutes or until golden and tender

Prepare wheat berries. 420g will yield 980 grams cooked

Prepare black lentils. 420g dry will yield 935g cooked

Kale is washed, destemmed and chopped into small bite size pieces. Store in flat box with cotton towels above and below

Walnuts are chopped and roasted at 350 for 3-5 minutes

Red cabbage is washed and chopped into thick slices. Toss with olive oil, garlic powder, salt and pepper, then roast at 400 20 minutes or until charred in places and crisp-tender

One bowl gets 145g cooked wheat berries (1 cup), 45g black lentils (1/2 cup), a 4 oz container maple dijon dressing, 25g kale (1/4 cup), 14g roasted walnuts (1/8 cup), 23g dried cranberries (1/8 cup), 200g roasted potatoes (1/2 cup), 30g roasted red cabbage (1/4 cup), 30g roasted carrots (1/4 cup), 1/4 cup tofu