ROASTED CAULI-BROC BOWL WITH TAHINI HUMMUS

Roasted cauli-broc bowl with tahini hummus image

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

Provided by Chelsie Collins

Categories Lunch

Time 40m

Number Of Ingredients 9

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

Steps:

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.
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.

Nutrition Facts : Calories 533 calories, Fat 37 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium