Sticky Butternut Squash & Sweet Potato Bowl

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.

Ingredients

Method

Nutrition

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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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Notes

Pro Tip✨: For extra crispy caramelised pecans, spread them out on parchment paper after toasting and let them cool completely before adding them to your bowl. This prevents them from sticking together and enhances their crunch!

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