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Roast Vegetable Bowl


Recipe Info

  • Servings : 2
  • Cook Time : 30m
  • Ready In : 30m


  • 400g chickpeas, drained and rinsed
  • 3⁄4 tsp spicy curry powder
  • 4 tsps olive oil
  • salt and freshly ground black pepper
  • 1 small red onion, thickly sliced
  • 300g butternut, peeled and chopped into 2cm pieces
  • 2 baby marrows, sliced
  • 100g lettuce
  • 1/3 cup Greek-style yogurt
  • 1 tablespoon tahini
  • 1 lemon


Step 1

Preheat the oven to 220°C. Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the butternut and lastly the baby marrows. Toss the onions, butternut and baby marrows with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the butternut is softened and starting to turn brown in a few spots, 25 to 30 minutes.

Step 2

Divide the lettuce between two bowls. Arrange half the vegetables on top of the lettuce and serve.

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