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Roasted cauli-broc bowl with tahini houmous

A simple quinoa bowl you can put together in 10 minutes and enjoy al-desko. It's vegan, healthy and gluten-free

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 533
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 6
  • Protein 16
  • Fat 37
  • Fibre 10
  • Salt 0.8

Nutrition per serving

  • Calories 533
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 6
  • Protein 16
  • Fat 37
  • Fibre 10
  • Salt 0.8

Ingredients

  • 400g pack cauliflower & broccoli florets
  • 2 tbsp olive oil
  • 250g ready-to-eat quinoa
  • 2 cooked beetroots, sliced
  • large handful baby spinach
  • 10 walnuts, toasted and chopped
  • 2 tbsp tahini
  • 3 tbsp houmous
  • 1 lemon, ½ juiced, ½ cut into wedges

Method

  1. 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.

  2. 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, houmous, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.

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