Roasted Cauli-Broc Bowl With Tahini Hummus

TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 533 KCAL

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:

1. 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.

2. 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 lemon wedges.

NUTRITION:

kcal-533

fat-37g

saturates-4g

carbs-28g

sugars-6g

fibre-10g

protein-16g

salt-0.8g