Description
This hearty, colorful dish is everything you want in a fall or winter meal. It's wholesome, satisfying and absolutely stunning on the table. Roasted delicata squash is nestled over a bed of black lentils and forbidden rice, then topped with crispy chickpeas, a light maple-lemon dressing and a drizzle of tahini and date syrup.
Ingredients
Units
Scale
- 2 cups cooked forbidden rice (this is different from wild rice)
- 2 cups cooked black lentils (canned or cooked from scratch)
- 1 maple roasted delicata squash (using avocado oil, maple syrup, salt and pepper)
- crispy chickpeas (using 1 can chickpeas, avocado oil, salt and maple sugar)
- 1 handful chopped arugula
Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1/2 lemon, juiced
- 1/4 tsp salt
- 1 large garlic clove, pressed through a garlic press
Instructions
- Roast the squash and prepare the crispy chickpeas. See linked recipes in the ingredient list.
- Prepare the rice and lentils (if not using canned). While the squash and chickpeas roast, cook the rice according to package instructions.
- Prepare the dressing. Whisk together the dressing ingredients.
- Put it all together. Place cooked lentils and rice in a large serving dish. Pour the dressing overtop and mix together. Layer on the roasted squash rings, crispy chickpeas and chopped arugula. Finish with the optional drizzle of tahini and date syrup if using.
- Serve immediately and enjoy!
Notes
Feel free to dress it up more with pomegranate seeds, dried cranberries (or chopped dates) and/or vegan goat (or feta) cheese!
- Prep Time: 10
- Cook Time: 40
- Category: Entree
- Method: Roasted