Roasted Cauli-Broc Bowl With Tahini Hummus | Lunch
Updated: May 4
A simple quinoa bowl you can assemble in 10 minutes and enjoy al-desko. It’s vegan, healthy and gluten-free.
• 400g pack cauliflower & broccoli florets • 2 tbsp olive oil • 250g ready-to-eat quinoa • 2 cooked beetroot, sliced • large handful of baby spinach • 10 walnuts, toasted and chopped • 2 tbsp tahini • 3 tbsp hummus • 1 lemon, ½ juiced, ½ cut into wedges
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. 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 the bowl with the lemon wedges.
Nutrition per serving Kcals 533 • fat 37g • saturates 4g • carbs 28g • sugars 6g • fibre 10g • protein 16g • salt 0.8g