Vegan Protein Squash Bowl

Ingredients

• Butternut squash

  winter, raw

  1 medium (1 lb) or 454g

• Olive oil

  2 tbsp or 27g

• Salt

  table

  1 tsp or 6g

• Quinoa

  raw

  1 cup or 170g

• Tomatoes

  canned, packed in tomato juice

  2 can or 380g

• Water

  ½ cup or 118g

• Lentils

  cooked, boiled, salted

  2 cup or 396g

• Parsley

  raw

  ½ cup or 30g

• Garlic

  raw

  2 cloves, minced or 6g

• Lemon juice

  1 tsp or 5g

• Paprika

  ½ tsp or 1g

Directions

1. Preheat oven to 400°F.
2. Chop squash into cubes and toss with olive oil and sea salt in a mixing bowl. Transfer to a baking sheet and spread evenly. Bake for 25 minutes until squash is soft and lightly browned.
3. In a large pot, combine quinoa, diced tomatoes, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes until liquid is absorbed.
4. Remove quinoa from heat. Stir in lentils, parsley, minced garlic, lemon juice, and paprika. Top with roasted squash. Serve hot or cold.