roasted-cauliflower-broccoli-quinoa-bowl

Roasted Cauliflower Broccoli Quinoa Bowl

Total time: 40 minutes

Serves 2

8.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

100g - Cauliflower, cut into florets

100g - Broccoli, cut into florets

1 pinch - Sea salt

1 tb - Olive oil

250g - Quinoa, cooked

1 - Beetroots, cooked, sliced

½ cup - Baby spinach

2 tb - Hummus

1 lemon - Lemon juice

1 tb - Water

2 pcs - Lemon wedges

UTENSILS

Oven, Bowls, Chopping board, Knife

INSTRUCTIONS

1. Heat the oven to 180° C. Put the cauliflower and broccoli in a large roasting tin with the oil and sea salt. Roast for 25-30 minutes until browned and cooked.

2. Build each bowl by putting half the quinoa in each. Lay the beetroot slices on top, followed by the spinach, cauliflower and broccoli.

3. Combine the tahini, hummus, lemon juice, and water in a small pot. Add the dressing to the bowls.

4. Garnish with the lemon wedges. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 328g

Energy (kcal)

315.5

Carbs (g)

30.8

Proteins (g)

11.1

Fats (g)

14.5

Fibre (g)

8.8