This is a quick, easy, substantial dish and leftovers are great for lunches. I’ve taken the inspiration from Michelle Bridges’ Roast Vegetable and Chickpea salad with dill yoghurt dressing and added a few extra things!
Turn your oven on to 170 C and place the following in a roasting tray:
~ 1/2 pumpkin cut into 2cm cubes
~ 1/2 large sweet potato, cut into cubes
~ 1 red capsicum, de-seeded and cut into chunks
~ 1/2 red onion, cut into chunks
~ 2 medium courgettes, cut lengthways and then into thick slices
~ drizzle of olive oil
~ 1 tsp ground coriander
~ salt and pepper
Bake for about 20 minutes and then add 1 tin of chickpeas, drained, for the final 10 minutes
While the above is roasting place 1 cup of dry quinoa in a pot of boiling water and cook for 10 minutes
Drain and set aside until the rost vegetables are ready
Combine the vegetables and the quinoa in a bowl and add the juice of 1/2 a lime, a drizzle of olive oil, salt & pepper and chopped coriander leaf.
You could spice up the dish with some pinenuts, feta or rocket/baby spinach if you wanted to.
Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins