Zesty Sweet Potato & Quinoa Bowl
Cauliflower and broccoli are cruciferous vegetables and contain fiber and protein. This is a healthy lunch or dinner recipe for someone looking for a lot of healthy vegetables. Roasting vegetables are one my favorite ways to eat them. It really brings out the flavor. Combined with the zesty tang of the tahini hummus dressing.
INGREDIENTS
- 400 grams cauliflower & broccoli florets
- 2 tbsp olive oil
- 250 grams ready-to-eat quinoa
- 2 pcs cooked sweet potato sliced
- large handful baby spinach
- 10 pcs walnuts toasted and chopped
- 2 tbsp tahini
- 3 tbsp hummus
- 1 pc lemon 1/2 juiced, 1/2 cut into wedges
The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil. Roast for 25-30 mins until browned and cooked. Leave to cool completely.
Assemble each bowl by putting half the quinoa in each. Lay the slices of sweet potato on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.
The Best Dash Diet Recipes 