lunch · vegetarian · vegan · dairy-free
Roast squash and broccoli bowls with tahini
Roasted butternut squash and broccoli served warm on baby spinach and drizzled with a lemony tahini dressing. Easy, filling and vegan.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains sesame.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 425°F (220°C). Toss the squash with half of the olive oil and roast for about 25 minutes, until tender and browned.
-
2
Toss the broccoli with the remaining oil and add it to the tray for the last 12 minutes.
-
3
Divide the spinach between two bowls and pile the warm squash and broccoli on top.
-
4
Whisk the tahini and lemon juice with a little water to a pourable dressing and drizzle it over.
