Ingredients
For the Roasted Vegetables
- 2 cups butternut squash, peeled and cubed, or 2 sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Rice & Lentils
- 2 cups cooked brown rice
- 1 (15-ounce) can lentils, drained and rinsed, or 1 packet of precooked lentils
- Pinch of black pepper
- ½ teaspoon Herbes de Provence
- 1 tablespoon rice vinegar
- ½ teaspoon garlic powder
- 1 tablespoon low-sodium tamari
For the Cabbage Slaw
- 2 cups finely shredded red cabbage
- Juice of 1 lime
- 1 tablespoon maple syrup or date syrup
- Pinch of red pepper flakes
- ¼ cup chopped cilantro (optional)
For the Creamy Tahini Dressing
- ½ cup tahini
- Juice of 1 lemon or 1–2 tablespoons apple cider vinegar
- 1–2 cloves garlic
- ½ teaspoon Herbes de Provence
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½–1 teaspoon Dijon mustard
- Pinch of black pepper
- Ice-cold water, as needed
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For Serving
- 1 bunch broccoli or broccoli rabe, steamed
- Microgreens or broccoli sprouts
- ½ cup chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper.
- Toss the squash or sweet potatoes with olive oil, Herbes de Provence, cumin, garlic powder, and onion powder. Roast for 30–45 minutes, turning halfway through, until caramelized and tender.
- While the vegetables roast, stir together the cooked brown rice, lentils, tamari, rice vinegar, Herbes de Provence, garlic powder, and black pepper.
- In a separate bowl, combine the cabbage, lime juice, maple syrup, red pepper flakes, and cilantro. Toss well and allow the slaw to soften slightly while you prepare the remaining ingredients.
- Make the tahini dressing by whisking together all the dressing ingredients except the water. Slowly add ice-cold water, one tablespoon at a time, whisking continuously until the dressing becomes smooth, silky, and pourable.
- Steam the broccoli until crisp-tender and bright green.
- Assemble your bowls with the rice and lentil mixture as the base. Top with roasted vegetables, steamed broccoli, cabbage slaw, sprouts, and parsley. Finish with a generous drizzle of creamy tahini dressing.
Take a moment to admire all those beautiful colors, give thanks for the abundance of the season, and enjoy every nourishing bite.
- Prep Time: 30 minutes
- Cook Time: 40 - 50 minutes
- Category: Dinner
- Diet: Vegan