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Butternut Squash, Lentil & Tofu Traybake Salad
Ingredients
1
butternut squash
1 cup
lentils
200 grams
tofu
2 tablespoons
olive oil
to taste
salt
to taste
pepper
Instructions
1
Cut the butternut squash into cubes and place on a baking tray.
2
Add the lentils and cubed tofu to the tray.
3
Drizzle with olive oil and season with salt and pepper.
4
Roast in the oven for 25-30 minutes until the squash is tender and golden.
5
Serve warm, garnished with fresh herbs if desired.
Notes
Nutrition Facts
(per serving)
Calories:
420 calories
Servings:
2 servings
Carbohydrates:
50 g
Fat:
14 g
Fiber:
15 g
Protein:
20 g
Sugar:
2 g
Meal Effort
Preparation:
25 minutes
Cook:
25 minutes
Total:
50 minutes