American cuisine

Medium

Roasted Vegetable and Quinoa Bowl

Name: Roasted Vegetable and Quinoa Bowl
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: Roast Vegetables; 4 tbsp. Olive oil; 2 cup Broccoli florets; 1 large Sweet potato, diced; 2 large Golden beet, diced; 1 large Red beetroot, diced; 2 cup Kale, chopped; 2 tsp. Salt; Quinoa; 1 cup Brown quinoa; 2 cup Water; 1 tsp. Salt; Beet Hummus; 1 can Chickpeas; 1/4 cup Tahini paste; 1 large Cooked beet, diced; 4 tbsp. Lemon juice; 2 cloves Garlic; 1 tsp. Cumin; 23 tbsp. Water; ㅤ ㅤ Salt to taste; ㅤ ㅤ Pepper to taste; Tahini dressing; 3 tbsp. Tahini paste; 2 clove Garlic, minced; 4 tbsp. Lemon juice; 1 2 tbsp. Water; 1 tsp. Salt; 1 tsp. Black pepper; Assemble the bowl

Food for the soul! It’s vibrant and nourishing. You will feel good about what you are eating and this is why the poke bowl trend just gets increasingly popular. This highly nutritional veggie bowl is low in carbs and high in essential nutrients and suits people’s busy lifestyles. See how you can create this high-protein vegan bowl at home and create a big wow with your family and guests.

Chef Alessandra Viola

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

Roast Vegetables
4 tbsp. Olive oil
2 cup Broccoli florets
1 large Sweet potato, diced
2 large Golden beet, diced
1 large Red beetroot, diced
2 cup Kale, chopped
2 tsp. Salt
Quinoa
1 cup Brown quinoa
2 cup Water
1 tsp. Salt
Beet Hummus
1 can Chickpeas
1/4 cup Tahini paste
1 large Cooked beet, diced
4 tbsp. Lemon juice
2 cloves Garlic
1 tsp. Cumin
23 tbsp. Water
ㅤ ㅤ Salt to taste
ㅤ ㅤ Pepper to taste
Tahini dressing
3 tbsp. Tahini paste
2 clove Garlic, minced
4 tbsp. Lemon juice
1 2 tbsp. Water
1 tsp. Salt
1 tsp. Black pepper
Assemble the bowl
1/4 large Cucumber, sliced
1 large Avocado, sliced
1/4 cup Radish
ㅤ ㅤ Black sesame seeds, to taste

Directions:

Step 1

Preheat the oven to 400°F/200°C.

Step 2

【Roast Vegetables】In an oven-proof dish drizzle a little oil and then place the prepared vegetables to the dish in sections. Broccoli florets, diced sweet potatoes, diced golden beet, diced, red beet, drizzle with more oil and add a scattering of sea salt. Place in the oven to roast for approx 30 mins. Remove the vegetables and add the kale season with salt and drizzle with oil cook for 5 mins in the oven to sweat it down but keeping the vibrant color.

Step 3

【Quinoa】In a medium pot add the quinoa and the water with a pinch of salt, bring to boiling point stir then turn down and allow a gentle simmer for a further 20 mins uncovered. The liquid will evaporate, take off the heat and cover for 5 minutes. Fluff the quinoa with a fork.

Step 4

【Beet hummus】Peel and quarter beet and boil in water for 20 minutes, until soft. Drain reserving liquid, and cool. Add chickpeas, beet, garlic, tahini paste, lemon juice, cumin and salt, to a food processor and blend all until smooth. If hummus is too thick, drizzle in a little of the reserved beet juice until smooth. Season to taste.

Step 5

【Lemon Tahini dressing】In a small bowl blend together the tahini, lemon juice, and garlic the mix will thicken up, gradually add the water until the sauce reaches a silky smooth consistency. Season with salt and pepper to taste.

Step 6

Grab a bowl! Add 1 cup of the quinoa and place evenly on the bottom of the bowl. Add the kale to the left side bowl, carefully dish the beetroot hummus and place it on the quinoa. Garnish with the avocado slices, cucumbers, beets, broccoli, and sweet potato in the bowl, displaying each vegetable individually. Take a scoop of radish and chives. Drizzle the tahini sauce over the bowl. Sprinkle with sesame seeds.