Roasted Brussels Sprouts & Squash Salad

0 Preheat oven to 425 degrees, or 400 degrees in a convection oven for an even crispier results! Line two baking sheets with parchment paper.
1 Add the rice, vegetable broth, garlic and rosemary to a medium saucepan. Bring to a boil. Reduce heat and cover, simmering for 45 minutes.
2 While rice is cooking, spread squash on one baking sheet and sprouts on another. Drizzle with coconut aminos or olive oil, and season with salt and pepper. Use your hands to evenly coat. Sprinkle squash with the coconut sugar, if desired, for extra caramelization. Transfer both to oven and bake for 20-25 minutes, flipping half way through.
3 Add the chopped kale to a large salad bowl and drizzle with juice of 1 lemon and a splash of olive oil (if desired). Use your hands to massage for 30 seconds until tender. Remove the rosemary from the rice, if desired, and pour the rice on top of the kale. Add the black eyed peas and stir to incorporate.
4 Top with the brussesls sprouts, squash, pomegranate arils, parsley, and pumpkin seeds. Drizzle with juice of other lemon and balsamic vinegar. Season with salt and pepper if desired. Enjoy!