Roasted Squash, Lentil & Rice Bowl with Crispy Prosciutto and Tahini Drizzle
This is the kind of dinner that earns its place in the weeknight rotation twice — once at the table and again the next day as lunch. Make it on a Sunday or a weeknight, pack up the leftovers in your To-Go Salad Bowl Kit, and you've got a genuinely good lunch waiting for you.
Ingredients (serves 2–4)
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1 small butternut squash
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1 cup white or brown rice
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1 cup dried lentils (or 1 can pre-cooked)
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4–6 slices prosciutto
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2 cups brussels sprouts, halved
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⅓ cup pumpkin seeds
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⅓ cup crumbled feta
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Olive oil
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Salt and pepper
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2 tablespoons brown sugar
For the tahini sauce:
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¼ cup tahini
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Juice of 1 lemon
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Pinch of salt
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Maple syrup to taste (optional, for a sweeter sauce)
Instructions
Prep and roast the squash and brussels sprouts:
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Peel the butternut squash and slice off each end. Cut in half lengthwise and scoop out the seeds. Slice into lengthwise wedges, then cut each wedge in half widthwise. Toss in a large bowl with olive oil, a generous pinch of salt, and a few grinds of pepper. Sprinkle the brown sugar over the squash and toss until evenly coated. In a separate bowl, toss the brussels sprouts with olive oil, salt, and pepper.
Spread the squash on one half of the prepared pan and the brussels sprouts on the other, making sure both are in a single layer with a little breathing room. Roast for 30–40 minutes, checking periodically. The brussels sprouts may finish before the squash — if they're golden and crispy at the edges, pull them out and set aside while the squash finishes cooking.
Toast the pumpkin seeds:
In a dry pan over medium heat, toast the pumpkin seeds for 3–4 minutes, stirring frequently, until they start to pop and turn golden. Remove from heat and set aside.
Cook the rice and lentils:
Cook according to package instructions. If using dried lentils, they'll take about 20–25 minutes with no soaking required.
Crisp the prosciutto:
Heat a pan to medium and add a small drizzle of olive oil. Add the prosciutto slices in a single layer and cook for 1–2 minutes per side until crispy. Transfer to a plate to cool, then crumble into pieces.
Make the tahini sauce:
Whisk together tahini, lemon juice, and a pinch of salt until smooth. Add maple syrup to taste if you'd like a touch of sweetness. If the sauce is too thick, add a splash of water and whisk until it reaches a drizzleable consistency.
To serve:
Build your bowls with a base of rice and lentils, top with roasted squash and brussels sprouts, scatter the crispy prosciutto and toasted pumpkin seeds on top, add a crumble of feta, and finish with a drizzle of tahini sauce.
Pack It for Lunch
Add the rice and lentil base directly into the glass bowl and nestle the roasted squash and brussels sprout on top. Place the stainless steel tray inside - fill the compartments with pumpkin seeds, feta and crispy prosciutto crumbles. Pour the tahini sauce into the small dressing container and you're set.
