Time: 45 minutes | Serves: 4-6

Gluten Free / Dairy Free / Vegetarian / Sugar Free



1 bunch kale leaves

1/2 a small pumpkin

1 tbsp cumin roasted pumpkin

4 carrots

1 red capsicum

Handful walnuts, chopped

2 tbsp pomegranate seeds

1 sliced avocado

Fresh lemon juice


Tahini Sauce:

2 tbsp Mayver’s Hulled Tahini (Link: https://mayvers.com.au/product/mayvers-hulled-tahini/)

1 tbsp dijon mustard

1 tbsp tamari soy sauce

1 tbsp apple cider vinegar

6 tsp garlic powder


  1. Toss all the vegetables (apart from the Kale) in cumin, salt and pepper at roast at 200 degrees Celsius until crispy on the outside and soft in the middle.
  2. Let roast vegetables cool.
  3. Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.
  4. Roughly chop kale and in a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
  5. Serve kale and roast vegetables on a plate and top with walnuts, avocado and pomegranate seeds.


This recipe was provided by @goodnessavenue  (Link: https://www.instagram.com/goodnessavenue/)