Maple Roasted Pumpkin & Tahini Bowl

Serves 1 

A big abundant salad bowl is my favourite go-to over summer. The crunch of the cabbage and roasted chickpeas, the sweetness of cherry tomatoes, and the creaminess of the avocado and tahini equal perfection.

Photo: Bronwyn Kan

Ingredients

• 5-6 pieces of pumpkin, sliced

• Olive oil, for drizzling and cooking

• 2 Tbsp maple syrup

• ½ cup (100g) chickpeas, drained and rinsed

• 2 Tbsp pumpkin seeds

• 2 Tbsp sunflower seeds

• 2 handfuls of baby spinach

• 2 handfuls of kale, stalks removed

• 2 cloves of garlic, finely diced

• 2 Tbsp sesame seeds

• ½ an avocado, peeled

• Handful of cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1/8 red cabbage, thinly sliced

• ½ yellow capsicum, chopped

• Handful of sprouts

• Tahini, to drizzle

• Salt and pepper, to taste

Method

Preheat oven to 180°C and line two baking trays with baking paper.

Place pumpkin slices flat in a single layer on one tray. Drizzle with oil and maple syrup.

Lay the chickpeas flat on the other tray. Place both the pumpkin slices and chickpeas in the oven and bake for about 35 -40 minutes.

While your pumpkin and chickpeas are in the oven, place pumpkin seeds and sunflower seeds in a dry pan on high heat. Wait until the pumpkin seeds start to pop and crackle.

Watch closely as they will burn easily. Once done, remove from heat and stir in ½ tsp of olive oil, salt and pepper.

Sauté your spinach and kale in a saucepan on high heat with garlic, olive oil, salt and pepper - this will only take a few minutes so stir regularly and keep a close eye. Once they begin to wilt, remove from heat.

Place the sesame seeds in a bowl and gently roll the avocado in it till it is covered in seeds.

In a big bowl, arrange your pumpkin, chickpeas, spinach, kale, avocado, cherry tomatoes, onion, cabbage, capsicum and a handful of sprouts. Drizzle tahini generously across the top and serve.