Rainbow Lentil & Roasted Veggie Fiber Bowl with Chili-Lime Dressing

Ingredients

• 1 cup green lentils, rinsed
• 2 cups broccoli florets, chopped
• 2 cups butternut squash, diced
• 1 cup red bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt

• 1 cup lime juice, freshly squeezed
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 clove garlic, minced

• 1 cup pumpkin seeds, toasted
• 1 cup fresh cilantro, chopped
• 1 avocado avocado, sliced

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Cook the lentils in a pot of boiling water for 20-25 minutes until tender. Drain and set aside.
3. 03
   In a large mixing bowl, toss broccoli, butternut squash, bell peppers, and tomatoes with olive oil, cumin, paprika, and salt.
4. 04
   Spread the vegetables evenly on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized.
5. 05
   While the vegetables are roasting, prepare the chili-lime dressing by whisking together lime juice, honey, olive oil, chili powder, and minced garlic in a small bowl.
6. 06
   To assemble the bowls, divide the cooked lentils and roasted vegetables among four bowls.
7. 07
   Drizzle each bowl with the chili-lime dressing and top with toasted pumpkin seeds, fresh cilantro, and avocado slices.
8. 08
   Serve immediately and enjoy the vibrant flavors and textures.