Roasted cauli-broc bowl with tahini hummus

2 of 5-a-day autumn beetroot cauliflower easy fibre folate gluten free healthy houmous hummus lunch quick vegan vegetarian

N/A

Source

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 hummus

1 lemon , 1/2 juiced, 1/2 cut into wedges

Method

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.