Autumnal Roast Veggie Bowl
Ingredients
- 1/4 cup dry quinoa
- carrots
- aubergine
- brussels sprouts
- pepper
- baby leeks
- broccoli
- cashew curry tahini
- vegetable crisps
- hummus
Preparation
Cook 1/4 cup dry quinoa according to package instructions.
Preheat the oven to 180°C
Prepare the vegetables by chopping them if necessary
Drizzle the vegetables with olive oil.
Roast the vegetables in the oven for about 35 minutes.
Assemble the bowl with the cooked quinoa, roasted vegetables, and cashew curry tahini
Serve with vegetable crisps and hummus on the side
