For Lentil “Meatballs”
1 can lentils
1/4 of a bell pepper sautéed
1/4 of an onion sautéed
4 white mushrooms sautéed
1 tbs tomato paste
3/4 cup chickpea flour
3 tsp salt
3 tsp black pepper
3 tsp garlic powder
3 tsp onion powder
3 tsp dried basil
Pinch of red pepper flakes

For Berbere Sweet Potato
1 large sweet potato
2 1/2 tbs berbere spice blend
Oil to coat

For additional veg: All tossed with oil salt and pepper
5 baby artichokes
1 large fennel bulb

For Tomato + Pepper Sauce
1/3 cup tomato sauce
1 tbs olive oil
3 tbs cashews
4 tbs nutritional yeast
1/4 cup roasted red peppers
Splash of plant milk

For lentil meatballs combine lentils, seasonings, tomato paste and flour in a bowl and mash until combined and the mix holds its shape. Set aside in the fridge to chill while you prep the rest of the meal. Toss each ingredient in oil and the spices listed above. Line on a baking tray and roast at 385°F for 35-40 mins. Blend sauce ingredients until smooth and set aside. Once finished roasting, build your plate and enjoy.