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Summer roast bowl with curry tahini sauce

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 sweet potato, diced
    • ¼ butternut pumpkin, diced
    • 1 zucchini, 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


    1. Preheat an oven to 180°C fan-forced. To a large bowl, combine the sweet potato, pumpkin, zucchini, 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.

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