Reward yourself by eating smart with this delicious bowl, filled to the brim with colour, nutrition and flavour. It’s the perfect mix of protein, healthy fats and carbohydrates to get you through the day.
Serves: 2
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Servings
2
Prep time
Cook time
Recipe
Ingredients
- ½ butternut pumpkin, cubed
- 2 zucchinis, sliced lengthways & quartered
- 4 yellow squash, quartered
- 3 tbsp extra-virgin olive oil
- Sea salt
- ¼ cup hemp seeds, plus extra to serve
- ½ cauliflower chopped into florets
- ½ tsp turmeric
- Squeeze lemon
- Small bunch broccoli
- 2 cups cooked quinoa
-
- Dressing
- ¼ cup tahini
- 2 tbsp tamari
- 1 tbsp lemon juice
- ¼ cup water
Method
- Preheat oven to 210°C.
- Place pumpkin, zucchini and squash on roasting tray and drizzle with 2 tbsp olive oil and sea salt. Sprinkle pumpkin with hemp seeds.
- Place in oven for 35 mins.
- Meanwhile, coat cauliflower with turmeric and remaining olive oil and squeeze of lemon and place on smaller tray in oven for 20-25 mins.
- Place broccoli in tray, drizzle with oil and place in oven for 15-20 mins.
- Mix tahini, tamari and lemon with water to create a pourable dressing.
- Once vegetables are roasted, layer all ingredients in bowls and top with dressing.
- Add avocado and egg and top with extra hemp seeds.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
