Preheat the oven to 400°F (200°C).
Dice 2 sweet potatoes, and cut 1 cup of Brussels sprouts in half.
In a mixing bowl, toss the sweet potatoes and Brussels sprouts with 1 tablespoon olive oil, 1 ½ tablespoons maple syrup, 1 ½ teaspoons salt, and ½ teaspoon cinnamon until evenly coated.
Spread the vegetables on a baking sheet in an even layer and roast in the oven for 20 minutes, or until tender and slightly caramelized.
While the vegetables are roasting, toast ½ cup of pecans in a hot pan over medium heat with ½ tablespoon maple syrup for 4 minutes, stirring occasionally. Once toasted, remove from heat and let cool on a plate.
Cook 2 cups of quinoa according to package instructions, then set aside to cool.
In a large mixing bowl, combine the following ingredients: 2 cups cooked quinoa, 1 can of lentils (rinsed and drained), the roasted sweet potatoes and Brussels sprouts, ½ cup dried cranberries, the candied pecans, a handful of arugula, and ½ cup of crumbled goat cheese (if using).
To make the dressing, combine ⅓ cup red wine vinegar, ⅔ cup olive oil, 1 tablespoon fresh thyme, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon maple syrup in a mason jar. Seal and shake well until fully blended.
Drizzle the dressing over the grain bowl ingredients and toss gently to combine.
