Description

Lentil & Winter Squash Cauliflower Rice Power Bowl with brussels sprouts, red kuri squash, and lentils in a creamy tahini dressing.

Ingredients

avocado oil spray
3 cups brussel sprouts, trimmed and halved
1 small red kuri squash (or sub any winter squash), halved, deseeded, and cut into 1/2″ half moons (skin on is fine!)
1 package Cece’s Veggie Noodle Co. Organic Rice Cauliflower*
1/4 diced white onion
Himalayan sea salt and black pepper to taste
1 15-oz. can red or brown lentils, drained and rinsed
1/4 cup runny tahini
2 TBSP lemon juice
1 TBSP nutritional yeast
1/4 cup filtered water + more to reach desired consistency
handful of cilantro, roughly chopped

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Instructions

Preheat oven to 400°F and line a baking pan with parchment paper.
Add the trimmed and halved brussels sprouts and winter squash to the baking pan and spray lightly with avocado oil (optional) and season with Himalayan sea salt and black pepper.
Bake for 20-25 minutes, until brussels sprouts are lightly browned and winter squash is fork tender.
While the vegetables are roasting, prepare your cauliflower rice. Spray a nonstick skillet with a bit of avocado oil and heat over medium.** Once warm, add the riced cauliflower and diced onion and season with a bit of salt and pepper. Cover and allow to “steam” for 5-7 minutes, until cauliflower rice is lightly browned and softened. Set aside until ready for use.
Drain and rinse your canned lentils if you haven’t already done so. Warm them in a skillet over medium for several minutes or microwave for 30 seconds.
To make the tahini dressing, add the tahini, lemon juice, nutritional yeast, and filtered water to a high speed blender and blend until smooth, adding more water as needed to reach desired consistency.***
To assemble the power bowls, scoop a heaping cup of cauliflower rice into a bowl and top with warm lentils, and roasted brussels sprouts and winter squash. Top with tahini dressing and garnish with a big handful of fresh cilantro. Serve immediately.
Store leftovers separately in the fridge for reassembly. Leftovers keep for 3-5 days.

Notes

If you can’t find Cece’s Veggie Noodle Co. Organic Riced Cauliflower near you, sub one head of cauliflower and follow my instructions from this post for ricing.

If oil-free, try subbing a few TBSP of veggie broth and check pan frequently for signs of drying/sticking. If this happens, add more veggie broth in 1 TBSP increments.

Alternatively, you can whisk by hand with a fork, but I found the nutritional yeast breaks down a little better in a blender.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Entree, Power Bowl
Method: Oven-Bake, Stovetop
Cuisine: Vegan, Gluten-Free, Grain-Free