Recipe👇Butternut Squash, Chickpea and Sweetcorn Roast Up with a Cheeky Tahini Dressing 🤤
This was so yummy and so satisfying, the sauce really made it something special. I always find butternut squash a bit of a faff to prep which sometimes puts me off, but every time I actually bother I’m really glad I did 😍
🌿1 medium butternut squash, peeled and chopped into 2cm cubes
🌿1 tin of chickpeas, drained and rinsed
🌿1 cup of corn, fresh or frozen
🌿1 tsp smoked paprika
🌿1 tsp cumin
🌿1/2 tsp ground coriander
🌿1/2 tsp turmeric
🌿1/4 tsp cayenne pepper
🌿1/4 tsp sea salt
For the sauce
🌿3 tbsp tahini
🌿1/2 an avocado
🌿1 clove of garlic 🧄
🌿Juice from 1 lemon
🌿1/2 cup of fresh coriander leaves
🌿1/2 cup of water
🌿1/4 tsp sea salt
🌿1/2 tsp brown sugar
🥗First, prep the squash and mix in all the spices, and pop in the air fryer at 180C/350F for about 15 minutes. If you don’t have an air fryer, use the oven but you may need a little oil to help it crisp up.
🥗Add in the chickpeas, stir, and put on for 10 minutes more, shake up then on for another 10.
🥗Meanwhile, blend up all the sauce ingredients in a smoothie maker and put in the fridge for later, it may taste slightly bitter, but the sweetness of the veggies balances this out nicely when it’s mixed later on.
🥗Add the corn to the veg mix and put on a high heat for about another 15 minutes, giving it a shake half way through.
🥗one the veggies are nice and tender and crispy the top with sauce, give it a good mix and you’re good!
🥗I served mine here with a simple tomato and steamed green bean mix, mixed with a pinch of sea salt – yummy!!
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