Summer roast bowl with curry tahini sauce

Current rating: 4.1 (24 ratings)
Serves 2
Prep 10
Cook 45
Combining summer roasted veggies and a tahini-based sauce makes this bowl super tasty and it also contains essential minerals iron, zinc and calcium.
  • 1 small kumara, diced
  • ¼ butternut pumpkin, diced
  • 1 courgette, cut into chunks
  • 1 can chickpeas, drained & rinsed
  • 1 tbsp extra virgin olive oil
  • 1 tsp mixed herbs
  • 1 tsp garlic powder
  • ½ punnet cherry tomatoes  
  • 1 small ripe avocado, diced
  • 2 cups spinach & rocket salad mix
  • Handful of fresh mint leaves
  • 2 tbsp tahini
  • 1 tsp curry powder
  • 1 tbsp lemon juice
  • 2 tsp maple syrup
  • Salt & pepper, to taste
  • 1.5 tbsp water, to thin out

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  1. Preheat an oven to 180°C fan-forced. To a large bowl, combine the kumara, pumpkin, courgette, chickpeas, oil, mixed herbs and garlic powder. Toss well until all the ingredients are evenly coated. Spread evenly onto a large lined tray and bake for 45 minutes or until golden and cooked through.
  2. In the meantime, add all of the sauce ingredients into a small bowl and mix well until smooth.
  3. To assemble, add 1 cup of the spinach / rocket mix into two bowls then add the roast veggies on top. Add in the cherry tomatoes, avocado and mint. Spoon on the sauce and enjoy immediately.

Nutrition Information