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Curried Lentil and Butternut Squash Roti

Vegan Butternut Squash and Lentil Burritos

5 from 1 reviews

Healthy, warming, and satisfying vegan curried lentil and butternut squash roti with a delicious cilantro lime cashew cream sauce for dipping. 

Scale

Ingredients

Cilantro Lime Cashew Cream: 

Instructions

  1. Rinse and drain the lentils in a fine mesh sieve. Place them in a medium saucepan and cover with a couple inches of water. Bring to a boil and then turn down heat to medium-high. Cook, stirring occasionally, until tender, 15-20 minutes. Remove from heat, drain off any excess water, and set aside. 
  2. Meanwhile, preheat oven to 400 degrees F. Place the squash on a parchment paper-lined baking sheet and drizzle with 1 tbsp olive oil and a couple pinches of fine sea salt and freshly ground black pepper. Toss to coat. Roast for 25-30 minutes, or until tender. Reduce oven temperature to 350 degrees F. 
  3. While the squash is in the oven, warm the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of sea salt. Cook, stirring occasionally, for 3 minutes. Then add the red bell pepper and ginger and cook a couple minutes more. 
  4. In a small bowl, whisk together all of the spices plus the 1 tsp of salt and freshly ground black pepper. Add the spices to the vegetables in the skillet and stir to incorporate. 
  5. Add the lentils to the skillet, as well as the roasted butternut squash and lemon juice. Stir to combine. 
  6. To assemble the roti, place 1 heaping cup of lentil/squash mixture in the center of a tortilla and roll up. Grease a 9×13-inch baking dish with a bit of olive oil and place the roti in it. Repeat with the remaing 3 tortillas. Lightly brush a small amount of olive oil over each roti to enhance browning while baking. 
  7. Bake the roti for 15-20 minutes, or until lightly browned around the edges and crispy. 
  8. While the roti is baking, make the cilantro lime cashew cream. Blend together the soaked cashews, lime juice, cilantro, salt, pepper, garlic, maple syrup, nutritional yeast, and water in a blender until ultra smooth and creamy, adding more water as needed if it seems too hard to blend. Transfer the cream into a glass jar and cover until ready to use. 

Notes

Forgot to soak the cashews in advance? Simply soak them in boiling water for 45 minutes and proceed with the recipe. 

 

Keywords: vegan roti, butternut squash and lentil roti, butternut squash lentil wraps, curried squash lentil roti