Cook lentils according to package directions, adding the vegetable bouillon to the water, then drain well.

Preheat oven to 425F and line three baking trays with parchment paper.

Transfer lentils to a tray, add 1 tbsp avocado oil, ½ tsp garlic powder, ½ tsp coriander, ½ tsp smoked paprika, and a generous pinch of salt. Toss to coat and spread in a single layer. Bake for 15 minutes.

Toss lentils and spread back out evenly, then roast for an additional 5-8 minutes until crispy. Let cool completely.

Peel squash, remove ends, cut in half lengthwise, and scoop out seeds. Slice into thin half-moons and add to a second tray.

Sprinkle squash with 1 tsp paprika, ½ tsp coriander, and a pinch of salt. Drizzle with 1 tbsp avocado oil, toss to coat, and spread in a single layer. Roast for 15 minutes, flip, then roast for an additional 5 minutes until tender and golden around the edges.

Add cabbage to the third tray with 1 tsp paprika, 1 tsp garlic powder, ½ tsp coriander, and a generous pinch of salt. Drizzle with 1 tbsp avocado oil, toss to coat, and spread in a single layer. Roast for 22-25 minutes, tossing halfway, until edges are lightly charred.

For the dressing, heat 2 tbsp olive oil in a saucepan over medium-low heat. Add 4 garlic cloves and 1 tbsp pepitas with a pinch of salt. Stir until golden, about 2-3 minutes.

Blend the garlic and pepitas mixture with 2-3 chipotle peppers, zest of ½ orange, 2 tbsp apple cider vinegar, and 2 tbsp maple syrup until smooth.

Combine crispy lentils, roasted squash, roasted cabbage, and cilantro. Drizzle with chipotle dressing and serve over cooked rice or bread.