Go Back
Print

Autumn Equinox Bowl

This bowl highlights some fall favorites with sweet roasted squash (I suggest a couple of types below, but butternut and acorn squash would both be great as well), fluffy shaved brussels sprouts, earthy lentils, and crunchy pepitas. I add a spicy smoky chipotle cashew dressing for a vegan bowl that’s hopped up with flavor to warm you up from the dropping temps outside.
Course Main Course, Salad

Ingredients

Bowl Ingredients

  • 1 medium red kuri squash or delicata squash seeds scooped out, then cut into wedges or crescent shapes
  • Olive or avocado oil
  • 1 ½ cups dry black lentils rinsed
  • 1 lb Brussels sprouts trimmed and shaved on a mandoline or very thinly sliced
  • ⅓ cup pepitas
  • ¼ cup fresh parsley roughly chopped
  • Salt to taste

Chipotle Cashew Dressing Ingredients

  • 1 chipotle pepper in Adobo sauce
  • 1 tablespoon Adobo sauce
  • ½ cup water plus more to get desired consistency
  • Juice of half a lime
  • 2 tablespoons raw cashews
  • 1 date pitted (can sub honey or maple to taste)
  • Salt to taste

Instructions

  1. Roast the squash: Heat the oven to 375°F. Grease a baking tray with oil of choice and arrange squash slices in a single layer on it. Sprinkle with salt and place in the oven to bake for 40-45 minutes, rotating the tray at the 20 minute mark.
  2. Cook the lentils: Combine lentils with 4 cups water and a generous pinch of salt, cover and bring to boil. Reduce to a simmer and cook for 20-25 minutes, or until lentils are tender but still maintaining their shape. Drain and set aside until you’re ready to use.
  3. Make the dressing by blitzing everything together in the blender.
  4. Shave the Brussels sprouts on a mandoline or slice very thinly with a knife.
  5. Toast the pepitas in a dry skillet over a low heat for about 5-8 minutes, or until they start to turn golden and/or pop. Remove from heat and let cool before using them.
  6. Assemble bowls: Place shaved brussels sprouts drizzled with a little dressing in each bowl. Top with lentils, squash, pepitas, and parsley and spoon over more chipotle dressing. Can be served warm or at room temp.