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Spiced Pumpkin & Black Bean Bowl with Lemon Tahini Recipe

Spiced Pumpkin & Black Bean Bowl with Lemon Tahini recipe

Stashcook

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!

Ingredients

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

Method

1
Preheat the oven to 200°C (400°F). Cut the pumpkin into wedges, remove the seeds, and place them on a baking sheet.
2
Rinse and drain the black beans, then add them to the baking sheet with the pumpkin.
3
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.
4
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.
5
Once the pumpkin and beans are done, remove from the oven and let them cool slightly.
6
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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