Sweet Potato and Quinoa Bowl

with Spinach and Sunflower Seeds

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Instructions

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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 min until cooked and browned.

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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 min until the liquid is fully absorbed and the quinoa is cooked.

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3 Prepare toppings

Rinse spinach leaves and cherry tomatoes. Slice cherry tomatoes in half.

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4 Prepare dressing

Juice the limes into a bowl or jar. Add white balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing.

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5 Serve

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

Number of people

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Salt 0.50 Tsp

Roasted Vegetables

Sweet potatoes 400.00 Grams
Red bell pepper 1.00 Pieces
Olive oil 2.00 Tbsp
Cumin powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Mustard dressing

Lime 2.00 Pieces
White balsamic vinegar 15.00 ML
Dijon mustard 5.00 Grams
Maple syrup 15.00 Grams
Olive oil 3.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

To serve

Baby spinach 30.00 Grams
Cherry tomatoes 200.00 Grams
Sunflower seeds 20.00 Grams

Packed with goodness!

Cooking Time: 35 min

Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4

Instructions

photo

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 min until cooked and browned.

photo

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 min until the liquid is fully absorbed and the quinoa is cooked.

photo

3 Prepare toppings

Rinse spinach leaves and cherry tomatoes. Slice cherry tomatoes in half.

photo

4 Prepare dressing

Juice the limes into a bowl or jar. Add white balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing.

photo

5 Serve

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

Number of people

Quinoa

White quinoa 100.00 Grams
Water 300.00 ML
Salt 0.50 Tsp

Roasted Vegetables

Sweet potatoes 400.00 Grams
Red bell pepper 1.00 Pieces
Olive oil 2.00 Tbsp
Cumin powder 2.00 Grams
Smoked paprika powder 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.50 Tsp

Mustard dressing

Lime 2.00 Pieces
White balsamic vinegar 15.00 ML
Dijon mustard 5.00 Grams
Maple syrup 15.00 Grams
Olive oil 3.00 Tbsp
Salt 0.75 Tsp
Black pepper 0.50 Tsp

To serve

Baby spinach 30.00 Grams
Cherry tomatoes 200.00 Grams
Sunflower seeds 20.00 Grams
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