Broccoli Roasted Veggies
People: 2
45 min


18 grams
Agave Nectar
4 tbsp
Balsamic Vinegar
2 tsp
Chili Powder
4 Clove
20 grams
30 grams
Peanut Butter
6 tbsp
Pumpkin Seeds
300 grams
Summer Squash
2 tbsp

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  1. Wash and cut your Broccoli and Summer Squash so that they all have a similar size and shape.
  2. Finely chop your Garlic.

Heating Steps

  1. Spread the broccoli and summer squash with chili powder and garlic evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast Pumpkin Seeds on a hot and dry pan. Then remove from pan.

Finishing Touches

  1. Mix Broccoli, Chili Powder and Garlic together in a bowl.
  2. Mix Agave Nectar, Balsamic Vinegar, Hummus, Peanut Butter and Tahini together in a bowl, then drizzle on top of salad.
  3. Add Pumpkin Seeds on top.