11/07/2026
This Roasted Butternut Squash & Lentil Bowl combines plant-based protein, fiber, complex carbohydrates, and healthy fats to create a satisfying meal that can help support steady energy, digestive health, and overall metabolic health.
Ingredients:
• 2 cups butternut squash, cubed
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 cups cooked green or brown lentils
• 2 cups chopped kale
• 1 cup cooked quinoa
• ¼ cup pumpkin seeds
For the tahini dressing:
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 small garlic clove, minced
• Water to thin
• Salt and pepper to taste
Directions:
Preheat oven to 400°F. Toss the butternut squash with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, or until tender and lightly caramelized.
While the squash cooks, prepare the quinoa and lentils if needed. Gently massage the kale with a small amount of olive oil or lemon juice to soften.
Whisk together the tahini dressing ingredients, adding water a little at a time until you reach your preferred consistency.
Divide quinoa, lentils, kale, and roasted squash between bowls. Sprinkle with pumpkin seeds and drizzle with tahini dressing.
