Description

These plant-based Roasted Veggie Buddha bowls are perfect for your work-week lunch rotation throughout fall and winter. Loaded with colourful veggies, crispy roasted lentils, and finished with tahini dressing.

Ingredients

Scale

Bowls:

1 small-med butternut squash (about 5 cups)

1 pepper

1 small cauliflower (5–6 cups florets)

2 cups cooked/canned lentils

1 head kale (8–10 cups)

1/2 Red onion

3.5 Tbsp olive oil, divided

1 tsp Italian seasoning (optional)

1/2 tsp garlic powder (optional)

Salt and pepper, to taste

Tahini dressing

1/3 cup tahini

3 tbsp lemon juice

1.5 tbsp maple syrup

1 clove garlic

Salt, to taste

2–3 tbsp water

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Instructions

Place lentils on a parchment-lined sheet pan in a single layer. Drizzle with 1 tbsp olive oil and season with salt and pepper, to taste. Bake at 425F for ~20-25 minutes, or until crispy and browned, stirring halfway.
Meanwhile cut your butternut squash, pepper, cauliflower, and red onion into bite-sized pieces. Place cauliflower florets on one sheet pan. Place the remaining veggies on a third sheet pan. Drizzle both sheet pans with 2 tbsp olive oil. Season with Italian seasoning, garlic powder, salt, and pepper.
Once lentils are cooked, change your oven to convection and roast both trays of vegetables at 400F for about ~25 minutes, stirring halfway.
When veggies are starting to brown, remove the cauliflower tray and add the kale. Drizzle remaining ½ Tbsp olive oil and season with salt. Return the oven and bake for another ~6 minutes, or until kale is crispy and starting to brown.
Let veggies cool slightly before dividing into four containers.
To make the tahini dressing, whisk together all ingredients until well combined. Add the water gradually based on your desired consistency.

Prep Time: 10
Cook Time: 50