Sweet Potato and Quinoa Bowl
with Spinach and Sunflower Seeds
Instructions
1 Roast veggies
Preheat the oven to 220°C. Peel and cut sweet potato to cubes. Rinse and cut bell pepper to strips. Place the vegetables on a lined oven tray and drizzle with oil. Season with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and nicely browned.
2 Cook quinoa
Rinse quinoa. Add in a pot with the water and bring to boil. Then reduce the heat to low, cover and allow a gentle simmer for 15 minutes until all the water is absorbed and the quinoa is fully cooked. Fluff with a fork and season lightly with salt.
3 Prepare toppings
Rinse spinach leaves and cherry tomatoes. Cut cherry tomatoes in half.
4 Prepare dressing
Squeeze the limes. Prepare the dressing by mixing all the ingredients together. You can also use a screw top jar. Once the quinoa and roasted vegetables are done, build the bowls by starting with the quinoa, then the spinach, roasted vegetables, cherry tomatoes and sunflower seeds. Drizzle with the dressing.
Tips for fussy eaters
Serve with brown rice.
Pro tip
Easy to prep in advance and perfect for lunch boxes.
Healthy and satisfactory!
Cooking Time: 35 min
Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4
Ingredients
Quinoa
Roasted Vegetables
Mustard Dressing
To serve
Healthy and satisfactory!
Cooking Time: 35 min
Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4
Instructions
1 Roast veggies
Preheat the oven to 220°C. Peel and cut sweet potato to cubes. Rinse and cut bell pepper to strips. Place the vegetables on a lined oven tray and drizzle with oil. Season with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and nicely browned.
2 Cook quinoa
Rinse quinoa. Add in a pot with the water and bring to boil. Then reduce the heat to low, cover and allow a gentle simmer for 15 minutes until all the water is absorbed and the quinoa is fully cooked. Fluff with a fork and season lightly with salt.
3 Prepare toppings
Rinse spinach leaves and cherry tomatoes. Cut cherry tomatoes in half.
4 Prepare dressing
Squeeze the limes. Prepare the dressing by mixing all the ingredients together. You can also use a screw top jar. Once the quinoa and roasted vegetables are done, build the bowls by starting with the quinoa, then the spinach, roasted vegetables, cherry tomatoes and sunflower seeds. Drizzle with the dressing.
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
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