These mixed bowls of different tastes and textures are delicious and are all over Instagram right now. The zingy tahini dressing really gives this veggie version the edge

SmartPoints values

Per serve: 6

Per recipe: 22

20 minutes preparation

30 minutes cooking

Serves 4 


  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander, dried
  • 1 teaspoon ground cinnamon
  • 1⁄4 teaspoon chilli flakes
  • 500g butternut squash, peeled, deseeded and cut into chunks
  • 2 small red onions, cut into thin wedges
  • 2 cloves garlic, unpeeled
  • 1 spray calorie controlled cooking spray
  • 4 portions broccoli, raw, broken into small florets
  • 250g kale, raw
  • 160g quinoa, dry
  • 1 cube vegetable stock cube, made up with 800ml hot water
  • 5g root ginger, peeled and grated
  • 25g tahini paste (sesame paste)
  • 75g 0% fat natural Greek yogurt
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon honey


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the cumin seeds, coriander, cinnamon and chilli flakes with a little seasoning.
  2. Put the squash, onions and garlic on a large baking tray, mist with cooking spray and toss with three-quarters of the spice mixture. Roast for 10 minutes.
  3. Remove the tray from the oven, add the broccoli and mist with cooking spray. Toss to coat, and roast for a further 15 minutes.
  4. In a bowl, mist the kale with cooking spray, and toss with the remaining spice mixture. Add to the baking tray and roast for a final 3-4 minutes.
  5. Meanwhile, rinse the quinoa, then simmer in a pan with the stock for 15-20 minutes, until most of the liquid has been absorbed.
  6. Squeeze the roasted garlic into a bowl. Whisk in the ginger, tahini, yogurt, lemon juice, honey and 2 tbsp warm water, adding a little more water if needed.
  7. Serve the quinoa and vegetables with the tahini yogurt.



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