Lunch, Main meals


1 cauliflower, cut into small florets
1 can chickpeas, rinsed and drained
1 avocado, diced
1–2 teaspoons chili powder
1–2 teaspoons garam masala
1/2 teaspoon cayenne pepper
Oil for drizzling
Salt and pepper to taste
4 small whole wheat pitas
Vegan greek yogurt for topping
Bonsan Courgette Curry Spread
Optional: Coriander

Serves: 4

1. Veggies: Preheat the oven to 220 degrees-celsius. Arrange in a single layer on one large baking tray. Drizzle with olive oil and sprinkle with spices, mix around to ensure all veggies are covered in spices. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.

2. Assembly: Spread each pita with a spoonful of Bonsan Courgette Curry Spread and top with roasted veggies.

3. Drizzle on some vegan yoghurt and sprinkle on avocado chunks and coriander.

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