Vegan Protein Squash Bowl

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Quinoa

  Uncooked

  1 cup or 170g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Water

  Plain, clean water

  ½ cup or 118g

• Lentils

  Mature seeds, cooked, boiled, with salt

  2 cup or 396g

• Parsley

  Raw

  ½ cup or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  1 tsp or 5g

• Paprika

  Spices

  ½ tsp or 1g

Directions

1. Preheat oven to 400.
2. Chop squash into cubes and in a mixing bowl toss squash with olive oil and sea salt. Transfer and spread squash onto a baking sheet and bake for 25 minutes. The squash should be soft and lightly browned.
3. In a large pot place the quinoa, diced tomatoes, and water. Bring to a boil. Once boiling, reduce the heat to low and cover pot with lid. Simmer for approximately 10-15 minutes or until liquid has been absorbed.
4. Remove quinoa from heat. Stir in the lentils, parsley, garlic, lemon juice, and paprika. Top with squash. Serve hot or cold.

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