Plant-based Butternut Squash with Peas, Chickpeas, Red Bell Peppers, and Jalapeno Peppers in a Curry Sauce, on a Bed of Riced Cauliflower and Lentils Bowl, Butter Squash Curry

blanched cauliflower, cooked lentils (water, water, butternut squash, peas, cooked chickpeas (water, tomato juice, extra virgin olive oil, coconut cream (coconut extract, water, tomato paste, ginger puree, vegetable base (cooked vegetables [carrot, celery, sugar, salt, canola oil, yeast extract, natural flavor, spices, tapioca starch, salt, lime juice from concentrate (water, lime juice concentrate, lime oil, agave syrup, garlic, serrano pepper puree, onion powder