Sweet Potato and Quinoa Bowl
with Spinach and Sunflower Seeds
Instructions
1 Roast vegetables
Preheat oven to 200°C/180°C fan. Peel and chop sweet potato. Rinse and slice bell pepper into strips. Place vegetables on a lined baking tray and drizzle with oil. Sprinkle with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and browned.
2 Cook quinoa
Meanwhile, place quinoa in bowl and cover with warm water to rinse. Drain quinoa in fine colander. Bring measured water to a boil over medium heat. Once boiling, add quinoa and salt. Cover and simmer for 15 minutes until the liquid is fully absorbed and the quinoa is cooked.
3 Prepare toppings
Rinse spinach leaves and cherry tomatoes. Slice cherry tomatoes in half.
4 Prepare dressing
Juice the limes into a bowl or jar. Add Dijon mustard, maple syrup, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing. Serve quinoa, spinach, roasted vegetables and cherry tomatoes in bowls, alongside one another. Drizzle with the dressing and garnish with sunflower seeds.
Tips for fussy eaters
Serve with brown rice.
Pro tip
Easy to prep in advance and perfect for lunch boxes.
Packed with goodness!
Cooking Time: 35 min
Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4
Ingredients
Quinoa
Roasted Vegetables
Mustard Dressing
To serve
Packed with goodness!
Cooking Time: 35 min
Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4
Instructions
1 Roast vegetables
Preheat oven to 200°C/180°C fan. Peel and chop sweet potato. Rinse and slice bell pepper into strips. Place vegetables on a lined baking tray and drizzle with oil. Sprinkle with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and browned.
2 Cook quinoa
Meanwhile, place quinoa in bowl and cover with warm water to rinse. Drain quinoa in fine colander. Bring measured water to a boil over medium heat. Once boiling, add quinoa and salt. Cover and simmer for 15 minutes until the liquid is fully absorbed and the quinoa is cooked.
3 Prepare toppings
Rinse spinach leaves and cherry tomatoes. Slice cherry tomatoes in half.
4 Prepare dressing
Juice the limes into a bowl or jar. Add Dijon mustard, maple syrup, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing. Serve quinoa, spinach, roasted vegetables and cherry tomatoes in bowls, alongside one another. Drizzle with the dressing and garnish with sunflower seeds.
Tips for fussy eaters
Serve with brown rice.
Pro tip
Easy to prep in advance and perfect for lunch boxes.
Ingredients
Quinoa
Roasted Vegetables
Mustard Dressing
To serve
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
