Lunchbox recipe for 2 people, takes only 30 mins; recipe has cauliflower, olive oil, quinoa, beetroots, baby spinach, walnut, tahini, hummus and lemon.
Roasted cauli-broc bowl with tahini hummus
Course: Lunchbox
Servings
2
servings
Prep time
10 mins
Ingredients
- Cauliflower: 400g pack cauliflower & broccoli florets
- Olive Oil: 2 tbsp olive oil
- Quinoa: 250g ready-to-eat quinoa
- Beetroots: 2 cooked beetroots, sliced
- Baby Spinach: large handful baby spinach
- Walnut: 10 walnuts, toasted and chopped
- Tahini: 2 tbsp tahini
- Hummus: 3 tbsp hummus
- Lemon: 1 lemon, 1/2 juiced, 1/2 cut into wedges
Directions
- The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a largeroasting tinwith 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.
