Main
Harvest Quinoa Grain Bowl
45 minServes 4Nutri-Score A€€
A
45 min
45 minHarvest Quinoa Grain Bowl
what you need
Ingredients
cauliflower (cut into florets)Produce1 piece
sweet potatoes (peeled and cubed)Produce2 pieces
olive oil (for roasting)Pantry45 ml
saltSpices5 g
black pepper (ground)Spices2 g
quinoa (cooked)Grains200 g- kale (stems removed, chopped)Produce100 g
pumpkin seedsNuts & seeds40 g
Parmesan (shaved)Dairy40 g- lemon juice (freshly squeezed)Produce60 ml
- olive oil (for the vinaigrette)Pantry90 ml
shallot (minced)Produce1 piece
garlic (minced)Produce1 piece
honeyPantry15 ml
Dijon mustardPantry10 g
per serving
Nutrition
543kcal
- Carbs
- 44 g
- Proteins
- 11 g
- Fat
- 36 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Whisk
Saucepan
step by step
Method
- Step 1
Roast the vegetables
- Cut the cauliflower into florets and peel and cube the sweet potatoes.
- Toss with olive oil, salt and pepper and spread on a baking tray.
- Roast until golden and tender.
- Step 2
Cook the quinoa
- Rinse the quinoa and cook in salted water according to the package directions.
- Drain and let cool slightly.
- Step 3
Make the lemon vinaigrette
- Whisk the lemon juice, olive oil, honey and Dijon mustard together.
- Stir in the minced shallot and garlic.
- Step 4
Assemble the bowls
- Divide the quinoa between bowls.
- Top with the roasted cauliflower and sweet potato, chopped kale, pumpkin seeds and shaved Parmesan.
- Drizzle with the lemon vinaigrette and serve.
most cooked first