Fall Plant Bowl Recipe
kale, butternut squash, avocado, pickled beets, fennel, carrots, green beans, beluga lentils, tahini dressing
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Ingredients
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Vegetables
Legumes
Fruits
Dressing
Method
Preparation
- 1
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and peel. Cut into 1-inch cubes and place on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for 25-30 minutes or until tender.
- 2
Cook the Beluga Lentils
Rinse the beluga lentils under cold water. In a pot, combine the lentils and 2 cups of water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain any excess water and set aside.
- 3
- 4
Avocado Preparation
Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into slices and set aside.
- 5
Assembly
- 6
Combine All Ingredients
In a large bowl, combine the roasted butternut squash, cooked beluga lentils, steamed green beans, steamed carrots, chopped kale, and sliced fennel. Toss gently to combine.
- 7
