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Roasted cauli-broc bowl with tahini hummus 2016

Roasted cauli-broc bowl with tahini hummus

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A star rating of 4.6 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

  • Gluten-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal533
fat37g
saturates4g
carbs28g
sugars6g
fibre10g
protein16g
salt0.8g
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Ingredients

  • 400g pack cauliflower & broccoli florets
  • 2 tbsp olive oil
  • 250g ready-to-eat quinoa
  • 2 cooked beetroots , sliced
  • large handful baby spinach
  • 10 walnuts , toasted and chopped
  • 2 tbsp tahini
  • 3 tbsp hummus
  • 1 lemon , 1/2 juiced, 1/2 cut into wedges

Method

  • STEP 1

    The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.

  • STEP 2

    Build each bowl by putting half the quinoa in each. Lay the slices of beetroot 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.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

A star rating of 4.6 out of 5.25 ratings
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