Vegan teff bowl with roasted squash and tahini

Vegan teff bowl with roasted squash and tahini: nutty, creamy and balanced, with butternut squash, lemon, olive oil and pumpkin seeds.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 30 min
• Total time: 45 min
• Calories: 520 kcal per serving
• Protein: 15 g
• Fat: 29 g
• Carbs: 48 g

Ingredients

• 100g teff
• 400g butternut squash
• 3 tbsp tahini
• 1 lemon
• 2 tbsp olive oil
• 30g pumpkin seeds

Method

You’ll need: oven · frying pan · saucepan · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan). Peel the butternut squash, remove the seeds, cut it into wedges and toss with olive oil.
2. Spread the squash out on a baking tray and roast at 200 °C for 25–30 min, until soft and lightly charred in places.
3. Cook the teff in water according to the packet instructions, until the grains are soft and the liquid has been absorbed.
4. Stir the tahini, lemon juice, olive oil and a little water into a creamy dressing. Season it so it tastes nutty and fresh.
5. Toast the pumpkin seeds in a dry frying pan over a medium heat until fragrant. Keep an eye on them, as they darken quickly.
6. Divide the teff between bowls, top with the roasted squash and spoon the tahini dressing over. Finally, scatter the pumpkin seeds over the bowl.

Good to know

This bowl is simple, warm and really easy to love on a weekday. It's satisfying without being heavy, and still tastes very good lukewarm.

Swaps

Teff → quinoa (a little more protein) | butternut squash → sweet potato (also provides beta-carotene) | tahini → almond butter (milder flavour, vitamin E) | pumpkin seeds → walnuts (more omega-3 fatty acids)

Allergens

Contains sesame and, depending on processing, may carry traces of other allergens; suits children well if the squash is cooked until soft, and is generally fine during pregnancy – tahini and seeds should come from a hygienically sound source.

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