Roasted Veggie Quinoa Bowl
by COLETTE PIENAAR
Heaven in a bowl ! The flavours are simple, clean and uncluttered. Absolutely delicious. This was a perfect dinner for me after a busy day, it took 30 minutes to prepare, and definitely worth the wait. Makes 2 servings.
You will need the following ingredients:
1 Cup Cooked Quinoa
1 Sweet Potato, cubed
1 Aubergine, cubed
2 Courgettes, sliced
4 Handfuls of Kale, stemmed and steamed
Himalayan Rock Salt, Pepper & Kelp
2 Tablespoons Olive Oil for roasting
1 Avocado, sliced
Place the sweet potato, aubergine & courgettes onto a baking tray, drizzle olive oil over them & season well. Bake until tender, 200-220 degrees C, for 15-20 minutes.
Then go ahead and make up the bowl. Place the kale at the base, top with the cooked quinoa, roast veggies, season to taste, add the avocado and drizzle with olive oil.
The only thing left to do is to sit down and enjoy the lovely fresh flavours of this delicious dish.