Roasted Vegetable, Rice and Quinoa Bowls
10 Mins Prep + 30 Mins Cooking
500g Pumpkin, peeled and chopped into small cubes
2 cups Broccoli florets
2 cups Cauliflower florets
2 Zucchini, halved then chopped into quarters
1 Red onion, thickly sliced
1 tablespoon Olive oil
3 cups Chopped baby spinach
Rice and Quinoa
1 cup Rice and quinoa
2 cups Cold water
Lemon Tahini Dressing
¼ cup Tahini
1 Clove garlic
4 tablespoons Lemon juice
¼ cup Warm water
- Preheat oven to 180C. Place the vegetables on 2 baking trays lined with baking paper, in an even layer. Drizzle with olive oil and toss until the vegetables are coated. Roast in the oven for 30-40 minutes, tossing the vegetables occasionally and until tender.
- While vegetables are roasting make the rice and quinoa. In a medium saucepan combine rice and quinoa and water. Bring to boil, then reduce heat to low and cover with a lid and cook for 25 mins. Remove form the heat and let stand for 5 mins then remove lid and fluff with a fork.
- For the dressing, whisk together the tahini, garlic, lemon juice and water in a small jar.
- To assemble the bowls, add rice and quinoa, roasted vegetables and baby spinach. Drizzle with dressing.