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Roasted cauli-broc bowl with tahini hummus

Roasted cauli-broc bowl with tahini hummus 2016

Roasted cauli-broc bowl with tahini hummus

Name: Roasted cauli-broc bowl with tahini hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
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

Chelsie Collins

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.5 out of 5.35 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal533
fat37g
saturates4g
carbs28g
sugars6g
fibre10g
protein16g
salt0.8g

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.

Recipe from Good Food magazine, September 2016

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A star rating of 4.5 out of 5.35 ratings

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