Make the roasted beets: Preheat the oven to 400°F (205°C). Wrap the unpeeled whole beets in aluminum foil and place them on a baking sheet. Roast until tender, 45 to 70 minutes, depending on the size of the beets.

Make the butternut squash: In the last 20 minutes of roasting the beets, line a large rimmed baking sheet with parchment paper. Toss the butternut with the olive oil and a pinch of salt. Roast for 15 to 20 minutes, tossing once, until tender. Remove from the oven.

Make the roasted beet yogurt sauce: Peel the beets when cool enough to touch. Place them in ice water if necessary. In a blender, pulse the ginger to mince. Add the beets, yogurt, and balsamic vinegar and continue to pulse, stopping to scrape the sides of the blender to get everything in, until completely smooth.

Make the kale: Set up a steamer. Steam the kale with a pinch of salt for 3 to 5 minutes, until tender.

To assemble the bowls, toss together the warmed lentils and quinoa and scoop them into bowls. Add the steamed kale and scatter on the butternut. Top with the tempeh bacon. Drizzle on the roasted beet yogurt sauce and sprinkle with the hazelnuts.