1. Preheat your oven to 200°C and cut the pumpkin into 1-cm cubes; toss them with olive oil, salt, and black pepper.
2. Roast the pumpkin in the preheated oven for about 15 minutes until tender.
3. Meanwhile, gently warm the pre-cooked lentils and, if desired, blanch the peas in boiling water for 2 minutes before cooling them under cold water.
4. Peel and dice the avocado into bite-sized pieces.
5. In a bowl, combine the roasted pumpkin, lentils, peas, and avocado; drizzle with any remaining olive oil and adjust salt and pepper to taste.
6. Mix gently and serve immediately for a satisfying lunch.

Summary:

This hearty and adult-friendly bowl combines creamy avocado, nutritious lentils, sweet peas, and tender roasted pumpkin, balanced perfectly with olive oil, salt, and black pepper for a delicious lunch.

Storing Options:

Best enjoyed immediately; leftovers can be stored in an airtight container in the fridge for up to 24 hours, though avocado may brown.

Potential Allergies:

No common allergens are present, but individuals sensitive to lentils or pumpkin should exercise caution.

Side Effects:

High fiber content may lead to mild digestive discomfort if consumed in excess.