Brown Rice Bowl with Lentils, Carrots and Grapes | RICARDO

Ingredients

• 3 tbsp (45 ml) cider vinegar
• 1/3 cup (75 ml) vegetable oil
• 4 carrots, peeled and julienned with a julienne peeler, or coarsely grated
• 2 tbsp (30 ml) lemon juice
• Poppy seeds, to taste (optional)
• 4 cups (600 g) cooked brown rice (see note)
• 3 green onions, chopped
• 1 can (14 oz/398 ml) Puy lentils, rinsed and drained
• 1 avocado, thinly sliced and lightly drizzled with lemon juice
• 1 cup (130 g) seedless grapes, halved
• 1/4 cup (10 g) cilantro leaves or microgreens