Roasted Cauli-broc bowl with Tahini Hummus

Name: Roasted Cauli-broc bowl with Tahini Hummus
Ingredients: 400 grams cauliflower & broccoli florets; 2 tbsp olive oil; 250 grams ready-to-eat quinoa; 2 pcs cooked beetroots (sliced); large handful baby spinach; 10 pcs walnuts (toasted and chopped); 2 tbsp tahini; 3 tbsp hummus; 1 pc lemon (1/2 juiced, 1/2 cut into wedges)

A quinoa bowl is probably a vegan's best friend. This version of the well-loved classic can be put together in more or less 10 minutes. It's vegan, healthy and gluten-free.

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Course Main Course

Ingredients

400 grams cauliflower & broccoli florets
2 tbsp olive oil
250 grams ready-to-eat quinoa
2 pcs cooked beetroots sliced
large handful baby spinach
10 pcs walnuts toasted and chopped
2 tbsp tahini
3 tbsp hummus
1 pc lemon 1/2 juiced, 1/2 cut into wedges

Instructions

The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.
Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.