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Roasted Vegetable and Quinoa Bowl

Food for the soul! It’s vibrant and nourishing. You will feel good about what you are eating and this is why the poke bowl trend just gets increasingly popular. This highly nutritional veggie bowl is low in carbs and high in essential nutrients and suits people’s busy lifestyles. See how you can create this high-protein vegan bowl at home and create a big wow with your family and guests.

SERVING: 2 People | TIME: 1 hr 20 min | COOKING TIME: 1 hr
  •  Roast Vegetables 
  • 4 tbsp Olive oil
  • 2 cups Broccoli florets
  • 1 large Sweet potato, diced
  • 2 large Golden beet, diced
  • 1 large Red beetroot, diced
  • 2 cups Kale, chopped
  • 2 tsp Salt
  •  Quinoa 
  • 1 cup Brown quinoa
  • 2 cup Water
  • 1 tsp Salt
  •  Hummus 
  • 1 can Chickpeas
  • ¼ cup Tahini paste
  • 1 large Cooked beet, diced
  • 4 tbsp Lemon juice
  • 2 cloves Garlic
  • 1 tsp Cumin
  • 2-3 tbsp Water
  •   Salt to taste
  •   Pepper to taste
  •  Tahini dressing 
  • 3 tbsp Tahini paste
  • 2 clove Garlic, minced
  • 4 tbsp Lemon juice
  • 1 – 2 tbsp Water
  • 1 tsp Salt
  • 1 tsp Black pepper
  •  Assemble the bowl 
  • ¼ large Cucumber, sliced
  • 1 large Avocado, sliced
  • ¼ cup Radish
  • Black sesame seeds
Step 1
Step 1
Preheat the oven to 400°F/200°C.


Step 2【Roast Vegetables】
Step 2【Roast Vegetables】
In an oven-proof dish drizzle a little oil and then place the prepared vegetables to the dish in sections. Broccoli florets, diced sweet potatoes, diced golden beet, diced, red beet, drizzle with more oil and add a scattering of sea salt. Place in the oven to roast for approx 30 mins. Remove the vegetables and add the kale season with salt and drizzle with oil cook for 5 mins in the oven to sweat it down but keeping the vibrant color.


Step 3【Quinoa】
Step 3【Quinoa】
In a medium pot add the quinoa and the water with a pinch of salt, bring to boiling point stir then turn down and allow a gentle simmer for a further 20 mins uncovered. The liquid will evaporate, take off the heat and cover for 5 minutes. Fluff the quinoa with a fork.


Step 4【Beet hummus】
Step 4【Beet hummus】
Peel and quarter beet and boil in water for 20 minutes, until soft. Drain reserving liquid, and cool. Add chickpeas, beet, garlic, tahini paste, lemon juice, cumin and salt, to a food processor and blend all until smooth. If hummus is too thick, drizzle in a little of the reserved beet juice until smooth. Season to taste.


Step 5【Lemon Tahini dressing】
Step 5【Lemon Tahini dressing】
In a small bowl blend together the tahini, lemon juice, and garlic the mix will thicken up, gradually add the water until the sauce reaches a silky smooth consistency. Season with salt and pepper to taste.


Step 6
Step 6
Grab a bowl! Add 1 cup of the quinoa and place evenly on the bottom of the bowl. Add the kale to the left side bowl, carefully dish the beetroot hummus and place it on the quinoa. Garnish with the avocado slices, cucumbers, beets, broccoli, and sweet potato in the bowl, displaying each vegetable individually. Take a scoop of radish and chives. Drizzle the tahini sauce over the bowl. Sprinkle with sesame seeds.

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