Sweet Potato and Quinoa Bowl

with Spinach and Sunflower Seeds

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Vegan
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Vegan
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Instructions

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1 Roast veggies

Preheat the oven to 220°C. Peel and cut sweet potato to cubes. Rinse and cut bell pepper to strips. Place the vegetables on a lined oven tray and drizzle with oil. Season with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and nicely browned.

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2 Cook quinoa

Rinse quinoa. Add in a pot with the water and bring to boil. Then reduce the heat to low, cover and allow a gentle simmer for 15 minutes until all the water is absorbed and the quinoa is fully cooked. Fluff with a fork and season lightly with salt.

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3 Prepare toppings

Rinse spinach leaves and cherry tomatoes. Cut cherry tomatoes in half.

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4 Prepare dressing

Squeeze the limes. Prepare the dressing by mixing all the ingredients together. You can also use a screw top jar. Once the quinoa and roasted vegetables are done, build the bowls by starting with the quinoa, then the spinach, roasted vegetables, cherry tomatoes and sunflower seeds. Drizzle with the dressing.

Tips for fussy eaters

Serve with brown rice.

Pro tip

Easy to prep in advance and perfect for lunch boxes.

Healthy and satisfactory!

Cooking Time: 35 min

Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4

Ingredients

Number of people

Quinoa

White quinoa 110 Grams
Water 250 ML
Salt 0.5 Tsp

Roasted Vegetables

Sweet potato 400 Grams
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Mustard Dressing

Dijon mustard 6 Grams
Maple syrup 6 Grams
Lime 2 Pieces
Olive oil 3 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Baby spinach 30 Grams
Cherry tomatoes 150 Grams
Sunflower seeds 10 Grams

Healthy and satisfactory!

Cooking Time: 35 min

Cals 781 · Prot 14.5 · Carbs 110.3 · Fat 34.4

Instructions

photo

1 Roast veggies

Preheat the oven to 220°C. Peel and cut sweet potato to cubes. Rinse and cut bell pepper to strips. Place the vegetables on a lined oven tray and drizzle with oil. Season with cumin, smoked paprika, salt and pepper. Roast in the oven for 25 minutes until cooked and nicely browned.

photo

2 Cook quinoa

Rinse quinoa. Add in a pot with the water and bring to boil. Then reduce the heat to low, cover and allow a gentle simmer for 15 minutes until all the water is absorbed and the quinoa is fully cooked. Fluff with a fork and season lightly with salt.

photo

3 Prepare toppings

Rinse spinach leaves and cherry tomatoes. Cut cherry tomatoes in half.

photo

4 Prepare dressing

Squeeze the limes. Prepare the dressing by mixing all the ingredients together. You can also use a screw top jar. Once the quinoa and roasted vegetables are done, build the bowls by starting with the quinoa, then the spinach, roasted vegetables, cherry tomatoes and sunflower seeds. Drizzle with the dressing.

Tips for fussy eaters

Serve with brown rice.

Pro tip

Easy to prep in advance and perfect for lunch boxes.

Ingredients

Number of people

Quinoa

White quinoa 110 Grams
Water 250 ML
Salt 0.5 Tsp

Roasted Vegetables

Sweet potato 400 Grams
Red bell pepper 1 Pieces
Olive oil 1 Tbsp
Cumin powder 2 Grams
Smoked paprika powder 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Mustard Dressing

Dijon mustard 6 Grams
Maple syrup 6 Grams
Lime 2 Pieces
Olive oil 3 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

To serve

Baby spinach 30 Grams
Cherry tomatoes 150 Grams
Sunflower seeds 10 Grams
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