Squash & Lentil Fiber Bowl

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup dry green lentils, rinsed
• 4 cups vegetable broth
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

• 1/4 cup tahini
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons water
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. 01
   Preheat oven to 400°F (200°C).
2. 02
   Toss the cubed butternut squash with olive oil, ground cumin, and smoked paprika. Spread on a baking sheet and roast for 20 minutes or until tender.
3. 03
   While the squash is roasting, cook the lentils. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender and liquid is absorbed.
4. 04
   In a large bowl, combine the roasted squash, cooked lentils, chopped kale, cherry tomatoes, and fresh parsley.
5. 05
   For the dressing, whisk together tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth.
6. 06
   Drizzle the lemon-tahini dressing over the squash and lentil mixture. Toss to combine and serve warm.