Harissa Roast Pumpkin with Tahini Sauce
Sweet roasted pumpkin coated in warm harissa spices and served with a creamy tahini sauce for a bold and comforting plant-based dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 1 kg pumpkin, peeled and cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 g tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, finely grated
- 3 to 5 tablespoons cold water
- 1/4 teaspoon salt
- 2 tablespoons toasted pine nuts
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 220°C.
- Place pumpkin in a bowl and toss with olive oil, harissa, cumin, paprika, salt, and black pepper until evenly coated.
- Arrange pumpkin on a baking tray in a single layer.
- Roast for 25–30 minutes, turning halfway, until tender and slightly charred.
- In a bowl, whisk tahini, lemon juice, garlic, and salt.
- Gradually add cold water until the sauce is smooth and pourable.
- Transfer roasted pumpkin to a serving dish.
- Drizzle with tahini sauce and garnish with pine nuts and parsley before serving.
Notes
- Substitute pumpkin with butternut squash or sweet potatoes.
- Add chickpeas to the tray for extra protein.
- Reduce harissa or mix with honey for a milder flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat pumpkin in the oven and thin tahini sauce with water if needed.
- Add toppings like pomegranate seeds or sesame seeds for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
