Recipe: WINTER BOWL – ROOT VEGETABLES WITH TAHINI DRESSING

Serves 2. GF, NF

100g quinoa

1 carrot

½ squash 

1 red onion

1 parsnip

½ cauliflower
Handful salad leaves

Handful spinach

2 rosemary sprigs

5 cloves garlic

Dressing:

3 tbsp tahini

1 lemon, juiced

2 tbsp olive oil

1-2 tbsp water to thin

Method

Preheat the oven to 180 degrees Celsius.

Chop the carrot, squash, onion, parsnip and cauliflower into similar sized chunks and place onto a baking tray.

Quinoa is a dream to cook with because it cooks quickly (15 mins), is highly nutritious and contains all 9 essential amino acids, which is rare in plant-based foods. It provides 5 more grams of fibre and double the protein of rice and is just as versatile. It has a lovely nutty taste, holds spice well and is gluten free. Quinoa flour is a great option for gluten free baking too.


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“Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones

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