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Roasted Veg Quinoa Buddha Bowl

Simple salads like this one are a staple for me. You can also serve it with fish or chicken if you'd like.

Method

Preheat oven to 200’C and line 2-3 baking trays with parchment paper.

Transfer the carrots to one tray with turmeric, the sweet potatoes to one with the chilli and the sprouts and radishes to the other with the fennel seeds, drizzle about 2 tbsp of olive oil over each tray.

Massage the vegetable with your hands and spread evenly over the trays. Season everything with salt and pepper, and bake from 20-40 minutes, until each tray is tender. Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook, uncovered until the quinoa has absorbed all of the liquid, about 10 to 12 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, leave to cool.

To assemble bowls, place leafy greens at the base, then add the cooked quinoa on top, then add the roasted veggies, drizzle with the tahini dressing and garnish with coriander or lemon thyme, if desired.

If making only one bowl, prepare the others in air tight containers and refrigerate until ready to serve. These will keep up to 3-4 days in the fridge. These are great for lunches on the go - make it on Friday and have meals for the kids over the weekend!


Ingredients

Vegetables -


2 medium / 300g sweet potatoes, washed and diced


300g Heritage Carrots, rinsed


10-12 Brussels Sprouts, rinsed and halved


10-12 Radishes, rinsed and halved


2 small Red Onions, peeled and quartered


1 tsp Chilli powder


1 tsp Turmeric, ground


2 tsp Fennel seeds


Olive oil


Quinoa -


1 cup / 180g Quinoa, rinsed and drained in a mesh sieve


2 cups / 500 ml vegetable or bone broth, or water


Additional Ingredients -


4 handfuls Leafy Greens


Handful of Lemon Thyme or Coriander


Serve with my Citrus & Tahini Dressing


Serves: Makes Four Servings


Dietaries: GF, Vegan

Method

Preheat oven to 200’C and line 2-3 baking trays with parchment paper.

Transfer the carrots to one tray with turmeric, the sweet potatoes to one with the chilli and the sprouts and radishes to the other with the fennel seeds, drizzle about 2 tbsp of olive oil over each tray.

Massage the vegetable with your hands and spread evenly over the trays. Season everything with salt and pepper, and bake from 20-40 minutes, until each tray is tender. Combine quinoa and vegetable broth in a pot on the stove, then bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook, uncovered until the quinoa has absorbed all of the liquid, about 10 to 12 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Uncover and fluff with a fork, leave to cool.

To assemble bowls, place leafy greens at the base, then add the cooked quinoa on top, then add the roasted veggies, drizzle with the tahini dressing and garnish with coriander or lemon thyme, if desired.

If making only one bowl, prepare the others in air tight containers and refrigerate until ready to serve. These will keep up to 3-4 days in the fridge. These are great for lunches on the go - make it on Friday and have meals for the kids over the weekend!


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