Fancy a simple and delicious dish for every day? Then this simple recipe is just right for you. With fine sweet potato and pumpkin from the oven, seasoned with curry powder and refined with an aromatic tahini dressing. Vegan and gluten free.
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Total Time 40 minutesminutes
Servings 2Servings
Calories 390kcal
Ingredients
FOR THE OVEN VEGETABLES:
500gSweet potatowith peel cut into cubes
500gHokkaido squashStalk removed and cut into slices
Preheat oven to 200 °C convection (220 °C upper-lower heat) and line a baking sheet with a permanent baking mat or baking paper.
FOR THE OVEN VEGETABLES Provide a large bowl, put the pumpkin and sweet potato in it along with olive oil, curry powder and salt. Mix well until vegetables are evenly coated. Spread evenly on baking sheet and place in oven. Bake for 35 minutes.
500 g Sweet potato, 500 g Hokkaido squash, 15 ml Olive oil, 1 tbspn Curry powder, ½ tbspn Salt
In the meantime, prepare the dressing and wash the lettuce.
Remove oven vegetables from oven after baking time is up and allow to cool briefly.
Divide salad among plates, top with oven vegetables and garnish with tahini dressing. Refine with pumpkin seeds and sesame seeds and enjoy! Best fresh!
1 Portion Tahini dressing, 200 g mixed leaf salad of your choice, Pumpkin seeds to taste, Sesame seeds to taste