This vibrant and indulgent bowl combines sweet, sticky roasted vegetables with zesty lemon couscous, crunchy caramelised pecans, and creamy honey-glazed halloumi. Perfectly balanced with fresh greens and a spicy-sweet dressing, it’s a vegetarian delight that feels like a treat.
Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 410°F.
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For
1
M
I
For the Sticky Butternut Squash & Sweet Potato
1/2
Small butternut squash, cut into chunks
1
Baby sweet potato, cut into chunks
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Per Serving
Calories
550kcal
Fat
28g
Saturates
8g
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Cook along with all of our recipes
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This vibrant and indulgent bowl combines sweet, sticky roasted vegetables with zesty lemon couscous, crunchy caramelised pecans, and creamy honey-glazed halloumi. Perfectly balanced with fresh greens and a spicy-sweet dressing, it’s a vegetarian delight that feels like a treat.
Cook
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 410°F.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
1
M
I
For the Sticky Butternut Squash & Sweet Potato
1/2
Small butternut squash, cut into chunks
1
Baby sweet potato, cut into chunks
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
550kcal
Fat
28g
Saturates
8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
