Golden Quinoa Breakfast Bowl With Roasted Veggies Recipe

About this recipe

A warm, protein-rich quinoa breakfast bowl topped with roasted vegetables and a creamy tahini drizzle. Perfect to start your day with a balance of flavors and nutrients.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 140G Sichuan Sweet Potato Noodle, 140G
• - Biona Organic Whole Cherry Tomatoes
• 1 Bunch Spinach Fresh 1 Bunch
• 280G Sunita Organic Light Tahini, 280G
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• 100 G East End Garlic Powder
• 100 G Natco Paprika Powder
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water using a fine mesh sieve.
2. 2. Cook the quinoa in a pot with double the water (240ml), bringing it to a boil and then simmering for 15 minutes.
3. 3. Preheat your oven to 200°C and line a baking tray with parchment paper.
4. 4. Cube the sweet potato and toss with olive oil, paprika, salt, and pepper, then spread on the baking tray.
5. 5. Roast the sweet potato for 20 minutes, adding the cherry tomatoes in the last 10 minutes.
6. 6. While the vegetables roast, heat a pan and lightly wilt the spinach with a splash of olive oil.
7. 7. Prepare the tahini drizzle by mixing tahini, lemon juice, garlic powder, and a small amount of water until smooth.
8. 8. Once the quinoa is cooked, fluff it with a fork and divide it between two bowls.
9. 9. Top the quinoa with roasted sweet potato, cherry tomatoes, and wilted spinach.
10. 10. Drizzle the tahini sauce over the bowls and garnish with additional black pepper if desired.