Roasted Winter Vegetable Quinoa Bowl with Basil Hummus Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 head Beetroot
  • 1 medium head Broccoli
  • 1 cup Brussels sprouts
  • 1/4 head Cabbage
  • 1/2 Lemon, Juice of large
  • 1/4 cup Spring onions
  • 1 Sweet potato, medium

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Basil pesto, home-made or store bought
  • 1/2 cup Hummus, homemade or store bought

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Olive oil or cooking oil

• Nuts & Seeds

  • 1 tbsp Hemp seeds
  • 1/4 cup Walnuts

Found on wholefoodbellies.com

Description

Directions

• 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