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Autumn bowl with Luggi dressing
Ingredients
Servings: 2–3
1 small butternut squash
1 sweet potato
1 cup of chickpeas (cooked or canned, drained)
1–2 tablespoons of olive oil
juice and peel from ½ lemon
fresh herbs (e.g., coriander or parsley)
Instructions
01Peel the pumpkin and sweet potato, cut into larger chunks, and spread them along with the chickpeas on a baking sheet lined with parchment paper.
02Drizzle with olive oil, lightly season with salt, and bake in the oven at 190 °C until golden brown – approximately 25 minutes.
03Meanwhile, prepare the dressing: mix Luggi, olive oil, lemon juice, and zest in a small bowl.
04Serve roasted pumpkin, sweet potato, and chickpeas in a bowl, add fresh herbs.
05Finish with the Luggi dressing.
06Enjoy your meal.
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