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Preparation time: 40+ min

Difficulty: easy

Serves 3


  • 200 g Hokkaido pumpkin

  • 200 g Brussel sprouts

  • 200 g broccoli

  • 200 g cooked chickpeas

  • 200 g carrots

  • 1 sprig of rosemary or 1 tsp of dry rosemary

  • 2 cloves of garlic

  • lemon juice from 1 lemon

  • 1 tsp mustard

  • 1 tsp salt

  • 1 tbs coconut oil

  • 2 tbs tahini paste

Preheat the oven to 200°C.

Cut the Hokkaido pumpkin into large pieces, place them on a baking tray you covered with a baking sheet and place in the oven.

While the pumpkin is baking, clean the rest of the vegetables and quickly (5 minutes) steam them in a little bit of water. Drain and add to the tray with the pumpkin, add chickpeas and a sprig of rosemary as well. Bake for another 15 minutes.

For the first sauce, mix the chopped garlic, lemon juice, mustard, and coconut oil with 5 spoons of water. Take the tray out of the oven, pour the sauce over the vegetables, mix, and place back in the oven for 10 minutes.

For the second sauce, mix tahini paste with 5 spoons of water. Take the tray out of the oven again and add the tahini sauce. Bake for another 5 minutes, or until the vegetables turn golden brown.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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