autumn goodness bowl with creamy peanut dressing (Edit recipe)

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If you're in need of some feel good food this season, you need to try this beautiful & delicious autumn bowl of goodness. Roasted Delicata squash, crispy kale, quinoa, brown lentils, shredded red cabbage, smothered in a creamy peanut dressing. This bowl is simple to make, oozes flavour & is packed to the brim with plant protein & fibre. Helping you to feel your very best. This recipe serves 4, so you can either share with loved ones or enjoy it over the next few days as your mid week meal prep. stuck for time? choose tinned lentils & precooked quinoa/rice

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	482
Fat:	19 g
Carbohydrates:	71 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	2693 mg
Fiber:	16 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.

Serves: 4

Ingredients

0.3 whole Red Cabbage, trimmed & finely shredded
1 bunch Kale, chopped
1 cup Tri-Color Quinoa
1 cup Lentils (dried), brown
1 whole Delicata Squash, trimmed, de-seeded & cut into 1 inch half moons
0.5 whole Lemon Juice
3 Tbsp Extra Virgin Olive Oil
1 sprig Bay Leaf
0.5 tsp Smoked Paprika
1 tsp Fresh Herbs, mixed italian herbs
3 tsp Sea Salt
1 tsp Ground Fresh Black Peppercorns

creamy peanut dressing

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat the oven to 180c fan assisted. prepare a large baking tray with parchment paper. Mix the paprika, Italian herbs & 1.5 tbsp of olive oil in a little bowl. Evenly coat the squash half moons with the mix, then spread across the baking tray. Roast in the oven for 35-40 mins, tossing half way through.
Place the quinoa in a bowl with 2 cups of water. stir in 1 tsp of olive oil & 1 tsp of sea salt. Bring to boil then cover, reduce the heat and simmer, stirring occasionally for 10-15 mins, until all the water has soaked up.
Place the lentils in a pan with 3 cups of water, 1 bay leaf & a sprinkle of salt & pepper. Bring to boil then cover, reduce the heat, and simmer, stirring occasionally, for approximately 20 minutes or until tender but not mushy. discard the bay leaf.
Trim the red cabbage of its outer leafs & cut 1/3 segment. Finely slice, then place in a bowl & toss with lemon juice & season with salt and pepper.
Massage the kale with 1 tbsp of olive oil & a sprinkle of salt. Heat a frying pan over a medium heat, & fry the kale until golden and beginning to brown at the edges and turn crispy.
For the dressing, mix all the ingredients in a bowl together. season to taste, adding more oat milk if you prefer a runnier consistency.
To build your bowl, add everything together, drizzle over 2/3 of the dressing, then toss together. finish with some seeds, fresh parsley & the rest of the dressing. enjoy!

Notes

if you're cooking this recipe to use up throughout the week..don't add the dressing, serve it separately.
if you can't get your hands on delicata squash, any squash will work just as well.
you could also use green lentils instead of brown.
green cabbage would also work instead of red cabbage.
to save time, you could use tinned lentils & a quinoa or rice pouch