Sweet Potato and Quinoa Bowl

Name: Sweet Potato and Quinoa Bowl with Spinach, Nuts and Seeds
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Mixed quinoa; 250 ML of Water; 1 Tsp of Salt; 400 Grams of Sweet potatoes; 1 Pieces of Red pepper; 2 Tbsp of Olive oil; 2 Grams of Cumin powder; 2 Grams of Smoked paprika powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Lime; 15 ML of White balsamic vinegar; 6 Grams of Dijon mustard; 15 ML of Soy sauce; 20 Grams of Maple syrup; 3 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Baby spinach; 250 Grams of Cherry tomatoes; 40 Grams of Pecan nuts; 20 Grams of Sunflower seeds; 20 Grams of Pumpkin seeds

with Spinach, Nuts and Seeds

Packed with goodness!

Cals 709 · Prot 19 · Carbs 100 · Fat 30

Vegan

35 min

Sweet Potato and Quinoa Bowl with Spinach, Nuts and Seeds

Packed with goodness!

Cals 709 · Prot 19 · Carbs 100 · Fat 30

Vegan

Ingredients

Quinoa

Mixed quinoa

100 Grams

Water

250 ML

Salt

0.5 Tsp

Roasted Vegetables

Sweet potatoes

400 Grams

Red pepper

1 Piece

Olive oil

2 Tbsp

Cumin powder

2 Grams

Smoked paprika powder

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Mustard dressing

Lime

1 Piece

White balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Soy sauce 9*10*11*

15 ML

Maple syrup

20 Grams

Olive oil

3 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Baby spinach

40 Grams

Cherry tomatoes

250 Grams

Pecan nuts 2*

40 Grams

Sunflower seeds

20 Grams

Pumpkin seeds

20 Grams

Allergens

*14 Sulphur Dioxide, *13 Mustard, *9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2966 / 709
Fats (g)	30.3
of which saturated (g)	3.5
Carbohydrates (g)	100
of which sugars (g)	28.6
Fibers (g)	14.6
Proteins (g)	18.9
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat oven to 200°C/180°C fan. Peel and chop the sweet potato. Rinse and chop the bell pepper. Place the vegetables on a lined baking tray and drizzle with oil. Sprinkle with the cumin, smoked paprika, salt and pepper. Roast in the oven for 25 min until cooked and browned.

2 Cook quinoa

Meanwhile, place the quinoa in a bowl and cover with warm water to rinse. Drain the quinoa in a fine colander. Bring the measured water to a boil over a medium heat. Once boiling, add the quinoa and salt. Simmer, covered, for 15 min or until the liquid is fully absorbed and the quinoa is cooked.

3 Prepare toppings

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

4 Prepare dressing

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

5 Serve

Chop the pecan nuts roughly. Serve the quinoa, spinach, roasted vegetables and cherry tomatoes in bowls, alongside one another. Drizzle with the dressing and garnish with pecan nuts, sunflower seeds and pumpkin seeds.

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