Here’s a great recipe using pumpkin and sweet potato, two vegetables loaded with powerful antioxidants from the carotenoid family, particularly beta-carotene which our bodies convert into Vitamin A, much needed for vision and general eye protection.
Pumpkin is low in calories and sweet potato is high in fibre, a winning combination for health and taste.
- 1kg pumpkin
- 1 sweet potato
- 2 tsp fresh ginger, chopped
- 1 tsp fresh turmeric, grated
- 2 tbsp coconut or olive oil
- 100g chard
- handful fresh coriander
- 1 tbsp pumpkin seeds, toasted
- 3 tbsp tahini
- ¼ cup non-dairy yoghurt (we love coconut!)
- 1 clove garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp ground cumin
- Peel the pumpkin and sweet potato and chop into large chunks.
- Place in a baking paper-lined tray with ginger, turmeric and coconut or olive oil.
- Toss to combine and roast in a 160° oven for about 30 minutes or until cooked. Remove and cool.
- To make the dressing combine the tahini, yogurt, garlic, lemon juice, olive oil and cumin and mix well. Season with salt and pepper, adding more lemon juice to thicken or water to thin.
- To serve, toss together pumpkin, sweet potato, chard and coriander. Drizzle over the dressing and scatter pumpkin seeds on top.