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Preheat oven to 400°.
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Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
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For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
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To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
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Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.