Roasted Winter Vegetable Quinoa Bowl with Basil Hummus Sauce
This Roasted winter vegetable quinoa bowl with basil hummus is the perfect dish to get you through the day. Loaded with perfectly roasted seasonal vegetables, fluffy quinoa and a super delicious dressing, it can't go wrong as a breakfast, lunch or dinner.
Servings: 4 serves
Calories: 527kcal
Ingredients
- 1 cup uncooked quinoa cooked according to package instructions
- Juice of half a large lemon
- 1 medium sweet potato peeled and cut into 1cm cubes
- 1 head of beetroot peeled and cut into 1cm cubes
- 1 cup brussels sprouts de-stemmed and halved
- 1 medium head broccoli chopped into florets
- ¼ head of cabbage cut into thick strips
- 2 tablespoon olive oil or cooking oil of choice
- sea salt and freshly ground black pepper to taste
- ½ cup hummus homemade or store bought
- ½ cup basil pesto home-made or store bought
- 1 tablespoon olive oil
- ¼ cup chopped walnuts to serve
- ¼ cup finely chopped spring onions to serve
- 1 tablespoon hemp seeds to serve
- 4 poached eggs to serve
Instructions
- Prepare quinoa according to package instructions. Once cooked, fluff with a fork, add in the lemon juice and salt and pepper to taste. Toss to combine
- Preheat oven to 400F
- Pop the chopped sweet potato, beetroot, brussels sprouts and broccoli into a roasting tin. Add olive oil and salt and pepper to taste. Ensure all veggies are coated
- Roast all vegetables except for the cabbage for 35 mins. Pop the cabbage onto the tray when there is only 20 minutes cooking time left
- While the vegetables are roasting combine the hummus, pesto and 1tbsp olive oil. Whisk to combine
- To serve: add a layer of quinoa, topped with roasted vegetables, a sprinkle of chopped spring onions, a sprinkle of chopped walnuts and a poached egg. Drizzle over the basil hummus, a sprinkle of hemp seeds and serve
Nutrition
Calories: 527kcal | Carbohydrates: 52.4g | Protein: 19.5g | Fat: 29.1g | Saturated Fat: 4.6g | Cholesterol: 166mg | Sodium: 280mg | Fiber: 10.3g | Sugar: 6.4g