The contrast of colour makes this an eye-appealing meal for all ages. With slightly crisped lentils, kale, and nuts, it delivers on all textures as well. Topped with a creamy, lemony mayo, it’s pucker-y delicious.
Our roasted veggies are mild flavoured for young eaters. If serving to an “adults only” crowd, jazz up the squash and broccoli with some harissa paste, curry powder, or a generous dusting of chili powder before roasting.
1 cup (250 mL) dried Puy lentils
1 tsp (5 mL) kosher salt, divided
1 large garlic clove, peeled
3 cups (750 mL) peeled butternut squash, cut into 3/4 in (2 cm) dice
2 cups (500 mL) bite-sized pieces of broccoli florets
2 Tbsp (30 mL) avocado oil or extra-virgin olive oil, plus extra
2 tsp (10 mL) flaked dried garlic, plus extra (optional)
1 small bunch curly leaf kale, ribs removed, leaves torn into bite-sized pieces
1/4 cup (60 mL) pepitas or raw pumpkin seeds
Creamy vegan mayo
1/2 cup (125 mL) soft plain tofu
2 Tbsp (30 mL) avocado oil or extra-virgin olive oil
1 Tbsp (15 mL) nutritional yeast
2 tsp (10 mL) fresh lemon juice
1/2 tsp (2 mL) maple syrup
1/4 tsp (1 mL) kosher salt
Have all vegetables prepped and ready to cook before commencing.
In fine-meshed sieve, rinse lentils, removing any tiny stones and possible debris. In large saucepan, bring 4 cups (1 L) water to a boil. Add rinsed lentils, 1/2 tsp (2 mL) salt, and garlic clove. Reduce heat to medium and cook uncovered for 15 to 18 minutes, or just until lentils are tender but still hold their shape. It’s best to be slightly undercooked. Drain well, reserve garlic clove, and set lentils aside.
Meanwhile, preheat oven to 400 F (200 C). Lightly oil rimmed baking sheet or line with parchment. In large bowl, toss squash and broccoli with oil to lightly coat. Spread out on baking sheet and sprinkle with flaked garlic. Bake in centre of preheated oven for 25 minutes, stirring with spatula a couple of times so they bake evenly.
While squash and broccoli are roasting, use your fingertips to rub a little oil and 1/2 tsp (2 mL) salt into kale. When squash has roasted for 25 minutes, scatter cooked lentils and kale overtop and roughly stir in. Sprinkle with pumpkin seeds. Return baking sheet to oven and continue to roast for 10 more minutes, or until kale is crispy and vegetables are slightly caramelized.
To make Creamy Vegan Mayo, in small high-powered blender, combine all ingredients. Add softened garlic from cooked lentils. Alternatively, add generous pinches of flaked dry garlic. Whirl until smooth and creamy. Add more seasonings, to taste, if you wish.
To serve, place roasted veggies and seeds on platter. Drizzle with Creamy Vegan Mayo. Add more seasonings, to taste, if you wish.
Each serving contains: 288 calories; 12 g protein; 13 g total fat (2 g sat. fat, 0 g trans fat); 34 g total carbohydrates (3 g sugars, 12 g fibre); 507 mg sodium