This high fiber, high protein 100% plant-based meal is rich in potassium, iron and phytonutrients like beta-carotene and allium.
- 1 sweet potato
- ½ butternut squash
- 2 onions
- 4 cloves garlic
- 1 medium acorn squash
- 4 leeks
- 2 shallots
- 1 cup (170 g) quinoa
- 1 cup (200 g) lentils
- 2 tbsp sunflower seeds
- Himalayan sea salt to taste (~1/4 tsp)
- Fresh ground black pepper to taste (~1/4 tsp)
- ½ tsp dried thyme
- ½ tsp dried basil
- ¼ tsp ground turmeric
- ¼ tsp ground cumin
- 1 tbsp olive oil
- 1 tbsp coconut oi
- Preheat oven to 425 degrees.
- Line baking sheet with parchment paper.
- Wash sweet potato (peel, optional). Cut into chunks.
- Wash and peel butternut squash. Cut into chunks.
- Peel onion and cut into thick slices.
- Keep skin on garlic cloves.
- Place the onion, sweet potato, butternut squash and garlic cloves onto parchment paper lined baking sheet.
- Drizzle with olive oil and season with spices.
- Bake for 40-50 minutes until soft.
- Wash acorn squash and cut in half. Remove seeds.
- Add ½ inch of water to a baking dish and place acorn squash flesh side down into dish.
- Add baking dish to oven with the sheet of roasted vegetables. Bake for 40-50 minutes until you can easily scoop flesh out of skin with a spoon.
- While the vegetables are baking, cook quinoa (1 cup quinoa with 2 cups water) on stovetop or in rice cooker.
- Cook lentils on stovetop by first rinsing them well in a colander then adding to a large pot. Add 2 cups water and bring to a boil. Reduce heat to low and simmer, covered, for about 15-20 minutes until tender.
- Sauté leeks, 1 onion and 1 clove garlic in coconut oil.
- Once everything has finished cooking, add quinoa to center of plate.
- In a bowl, mix acorn squash (scooped out of skin) with sautéed vegetables (leeks, onion, garlic) and sunflower seeds.
- Place quinoa in center of plate, scoop squash-leek mixture on top. Place roasted vegetables around the perimeter of the plate in a circle.
- Acorn and Butternut Squash – any type of winter squash (like delicata, Hubbard, etc…)
- Leeks – scallions, chives
- Quinoa – brown rice
- Lentils – white beans, chick peas
- Sunflower seeds – chopped walnuts, pecans or almonds
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 70 minutes
- Nutrition per serving:
- Saturated Fat3g
- Protein 17g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.