These plant-based Roasted Veggie Buddha bowls are perfect for your work-week lunch rotation throughout fall and winter. Loaded with colourful veggies, crispy roasted lentils, and finished with tahini dressing.
1 small-med butternut squash (about 5 cups)
1 small cauliflower (5–6 cups florets)
2 cups cooked/canned lentils
1 head kale (8-10 cups)
1/2 Red onion
3.5 Tbsp olive oil, divided
1 tsp Italian seasoning (optional)
1/2 tsp garlic powder (optional)
Salt and pepper, to taste
1/3 cup tahini
3 tbsp lemon juice
1.5 tbsp maple syrup
1 clove garlic
Salt, to taste
2–3 tbsp water
- Place lentils on a parchment-lined sheet pan in a single layer. Drizzle with 1 tbsp olive oil and season with salt and pepper, to taste. Bake at 425F for ~20-25 minutes, or until crispy and browned, stirring halfway.
- Meanwhile cut your butternut squash, pepper, cauliflower, and red onion into bite-sized pieces. Place cauliflower florets on one sheet pan. Place the remaining veggies on a third sheet pan. Drizzle both sheet pans with 2 tbsp olive oil. Season with Italian seasoning, garlic powder, salt, and pepper.
- Once lentils are cooked, change your oven to convection and roast both trays of vegetables at 400F for about ~25 minutes, stirring halfway.
- When veggies are starting to brown, remove the cauliflower tray and add the kale. Drizzle remaining ½ Tbsp olive oil and season with salt. Return the oven and bake for another ~6 minutes, or until kale is crispy and starting to brown.
- Let veggies cool slightly before dividing into four containers.
- To make the tahini dressing, whisk together all ingredients until well combined. Add the water gradually based on your desired consistency.
Keywords: roasted vegetables, tahini, buddha bowl, meal prep, butternut squash, kale, bell pepper, red onion, lunch ideas