Summer roast bowl with curry tahini sauce

Vegetarian
Summer roast bowl with curry tahini sauce
Summer roast bowl with curry tahini sauce

Prep

10 min

Cook

45 min

Serves

2

Skill

High CalciumHigh FibreHigh IronVeganMainsLunchboxPumpkinGood Source of ProteinGood Source of CalciumLow in FatLow in SodiumHigh Protein
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
Sauce:
  • 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

Nutrition per serving

Weight, measurement and temperature conversions
2590 kJ

energy kj

22 g

protein

4 g

saturated fat

26.5 g

dietary fibre

49 g

carbohydrate

20 g

sugars

144 mg

sodium