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Spiced Pumpkin & Black Bean Bowl with Lemon Tahini Recipe

Spiced Pumpkin & Black Bean Bowl with Lemon Tahini recipe


This is a yummy bowl with pumpkin and black beans, spiced up and roasted. It's topped with a creamy lemon tahini sauce. You eat it with warm pita bread. It's a fun and tasty meal!


1 medium Pumpkin
2 x (425 g) cans of Black Beans
1 Tsp Cumin Powder
1 Tbsp Smoked Paprika
3 Tbsp Olive Oil
Parsley, To Serve
Sesame Seeds, To Serve
Pita Bread, To Serve
1 Lemon
150 g Tahini
1 Tbsp Honey
Salt, To Taste
Black Pepper, To Taste


Preheat the oven to 200°C (400°F). Cut the pumpkin into wedges, remove the seeds, and place them on a baking sheet.
Rinse and drain the black beans, then add them to the baking sheet with the pumpkin.
Drizzle the pumpkin and black beans with 2 tablespoons of olive oil. Sprinkle with cumin powder, smoked paprika, salt, and pepper. Toss everything to coat and roast in the oven for 35-40 minutes until the pumpkin is tender and the beans are slightly crispy.
While the pumpkin and beans are roasting, prepare the lemon tahini sauce. In a bowl, whisk together the tahini, juice of one lemon, honey, remaining 1 tablespoon of olive oil, and a pinch of salt. Add water as needed to reach a drizzle-able consistency.
Once the pumpkin and beans are done, remove from the oven and let them cool slightly.
To serve, divide the pumpkin and black beans into bowls. Drizzle with the lemon tahini sauce, and sprinkle with parsley and sesame seeds. Serve with warm pita bread on the side.

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