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Summer roast bowl with curry tahini sauce

Name: Summer roast bowl with curry tahini sauce
Prep time: 10 min
Cook time: 45 min
Ingredients: 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; 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

Serves: 2

Prep: 10

Cook: 45

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