If using dry lentils, place in a saucepan with a bouillon cube and 2 ½ cups water. Bring the pot to a boil, then reduce to a simmer and cook for about 15-17 minutes or until the lentils are tender and cooked through. Drain off any remaining liquid and allow to cool. If using canned lentils, place the drained lentils on a clean kitchen towel and carefully pat dry to remove excess moisture.

Preheat the oven to 425F and line three baking trays with parchment paper. Transfer the lentils to one tray then add oil, garlic powder, coriander, paprika, and a generous pinch of salt. Toss to coat, then spread out in a single layer. Bake for 15 minutes. Give them a toss, spreading them back out in an even layer then roast for an additional 5-8 minutes until crispy. Let cool completely.

Peel the squash, remove the ends, cut in half lengthwise, and scoop out the seeds. Slice into thin half-moons, then add the squash to the second tray. Sprinkle with 1 tsp paprika, ½ tsp coriander, and a pinch of salt. Drizzle with 1 tbsp of oil then toss to coat. Spread the squash out into a single layer. Roast for 15 minutes, flip then roast for an extra 5 minutes, or until tender and golden around the edges.

To the third tray, add the cabbage, 1 tsp paprika, 1 tsp garlic powder, ½ tsp coriander, and a generous pinch of salt. Drizzle with 1 tbsp oil then toss to coat. Spread out in a single layer on the tray then roast for 22-25 minutes, tossing half way, until the edges are lightly charred.

While everything roasts, make the dressing. Heat the olive oil in a saucepan over medium-low heat. Add the garlic cloves and pepitas with a pinch of salt. Stir occasionally until golden and fragrant, about 2-3 minutes.

Transfer the oil, garlic, and pepitas to a blender cup along with the chipotle peppers, orange zest, vinegar, maple syrup, 2 tbsp ice cold water, and ¼ tsp salt. Blend until smooth.

To assemble, add the cilantro to the tray of roasted cabbage then top with the roasted squash. Drizzle with ⅓ of the dressing, then toss everything together to combine. Divide the dressed veggies between serving bowls, drizzle with more dressing as desired, then top with a portion of the roasted lentils. Serve with rice or toasted bread and enjoy!