- 1 cup uncooked green lentils (or 1/2 cup cooked lentils per bowl)
- 1 butternut squash, cut in half and seeds scooped out (or about 1 heaping cup of cooked squash of choice per bowl)
- 6 carrots, peeled and chopped (or about 1 heaping cup of cooked carrots per bowl. I roasted them but you could also steam them.)
- 1 large bunch of kale (about 2 large handfuls of kale per bowl), de-stemmed and chopped
- 2 apples, diced (or about 1/2 an apple per bowl)
- salt and pepper, to taste
- optional: drizzle of tahini, tahini lemon dressing or tahini maple dressing
- Pre-heat the oven to 425 degrees F.
- To cook the lentils, bring 2.5 cups of water to a boil in a pot. Add the lentils, cover and reduce to a light simmer. Cook for approximately 20 minutes until the lentils are tender. You may need to add more water as they cook. If there is excess water once they’re cooked, simply drain it off.
- Peel and chop the carrots, spread on a baking tray and toss with 1/2 tsp olive oil, sea salt and pepper. On the same or a separate baking tray, place the butternut squash face down.
- Roast the carrots and squash in the oven until tender. The carrots should take 25-30 minutes. The squash should be about the same but may be a bit longer depending on the size. Once the squash is cooked let it cool until you can handle it, then peel the skin off and cut into cubes.
- To cook the kale, add the chopped kale to a pan and heat over medium-high heat with a splash of water until it’s a vibrant, darker green and is slightly softened
- To assemble the bowls, add all the ingredients and enjoy!
Keywords: roasted, healthy, plant-based