Want to meal prep without eating the same thing every day? This recipe is all about creating flavour-packed building blocks — simple components you can roast once in your Cuisinart Tri-Zone Airfryer and turn into three totally different, delicious plant-based meals. You’ll roast up pumpkin, chickpeas and a mix of veggies, then use them as the base for a cosy autumn nourish bowl, a hearty lentil curry, and a silky roasted pumpkin soup.
Takes 1 hourhour20 minutesminutes
Serves 2
Ingredients
Zone 1 – Roasted Pumpkin
1medium pumpkin or butternut squashapprox. 1.2kg, peeled & cubed
1tbspolive oil
Salt & pepper
Zone 2 – Crispy Chickpeas
2tins chickpeasdrained & patted dry
1tbspolive oil
1tspsmoked paprika
1tbsptamari or soy sauce
Pinchof salt
Zone 3 – Lentil and coconut Curry
1/2red onionsliced
1carrotchopped
1red pepperchopped
1courgettezucchini, chopped
1tin400g brown or green lentils, drained
1tbspcurry powder
½tspturmeric
1tbspground cumin
Pinchof salt
300mlof coconut milk
Extras for Assembly
400mlvegetable stock
200gcooked rice or quinoa
20gfresh coriander
Juice of 1 lime
1avocado
2tbsppumpkin seeds
Tahini-Lemon Dressing
2tbsptahini
Juice of ½ lemon
1tbspolive oil
1tspmaple syrup
2tbspwarm water
Pinchof salt
Instructions
Cook the Components in the Cuisinart Tri-Zone Airfryer
Zone 1 – Pumpkin: Roast at 190°C for 25–30 mins, tossing halfway, until golden and soft.
Zone 2 – Chickpeas: Toss with oil, paprika, tamari, and salt. Roast at 190°C for 20–25 mins, shaking halfway, until crisp.
Zone 3 – curry: add all ingredients to a bowl that will fit in your air fryer drawer and Roast at 180°C for 20–25 mins, until tender and cooked through.
Let cool slightly before assembling or refrigerating in containers.
Assemble Your Dishes
Meal 1 – Pumpkin Nourish Bowl
Add a base of quinoa or rice to a bowl.
Top with roasted pumpkin (Zone 1) and crispy chickpeas (Zone 2).
Add sliced avocado and a sprinkle of pumpkin seeds.
Drizzle with tahini-lemon dressing.
Meal 2 – Coconut Lentil Curry
Serve with rice and garnish with fresh coriander.
Meal 3 – Roasted Pumpkin Soup
In a blender, combine the remaining roasted pumpkin (Zone 1) with 300–400ml vegetable stock, 100ml coconut milk, and a pinch of salt.
Blend until smooth and creamy.
Warm gently before serving and drizzle with tahini or a spoon of coconut milk.
Serving / Storage Tips
Keep each roasted component in airtight containers in the fridge for up to 2-3 days.
Mix and match through the week — or batch blend the soup for the freezer!
A simple, efficient autumn meal prep that shows off the Tri-Zone Airfryer’s full range — roasting, crisping, and creating the base for both a curry and a soup.