Cauliflower and Lentil Butternut Squash Noodle Bowl with Maple Tahini

Serves: 4
  • For the cauliflower and butternut squash:
  • 3 cups cauliflower florets (about ½ a small head of cauliflower)
  • salt and pepper, to taste
  • 1 small butternut squash, peeled, Blade D, noodles trimmed
  • For the lentils:
  • ¼ cup dry lentils of choice
  • 1 cup water
  • For the dressing:
  • 1.5 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon extra virgin olive oil
  • salt and pepper, to taste
  • 1 tablespoon water + more if needed to thin
  1. Preheat the oven to 400 degrees. Lay out the cauliflower on a parchment paper lined baking sheet and drizzle with the olive oil. Season with salt and pepper and roast for 35 minutes or until fork-tender.
  2. Line another baking sheet with parchment paper and lay out the butternut squash noodles. Season with salt and pepper and 10 minutes before the cauliflower is done, add it to the oven and bake for 8-10 minutes or until cooked to your preference.
  3. Meanwhile, bring the water and lentils to a boil in a small pot over high heat. Once boiling, reduce to a simmer and cook for 15 minutes or until lentils are soft but not mushy. Add water if needed. When done, drain into a colander.
  4. Place all of the ingredients for the dressing into a food processor and blend until creamy. Set aside.
  5. When cauliflower and butternut squash is done, divide into two bowls and top with lentils. Drizzle with tahini sauce.


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