Ingredients
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Ingredients
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2 pieces Sweet Potatoes
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1 piece Red bell pepper
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2 pieces Carrots
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1 piece Yellow Onion
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4 cloves Garlic
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1 TBSP Pumpkin seeds ( lightly toasted)
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1 piece Pomegranate (seeds only)
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3-4 pieces Kale leaves (chopped)
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1 bunch Fresh parsley (finely chopped)
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1/2 cup Quinoa (uncooked)
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2 pieces Apricots,dried (diced)
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1 TBSP Olive Oil
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1 tsp Cumin
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oasted Vegetable Salad Dressing
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1 tsp Turmeric Powder
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1 tsp Ginger (freshly grated)
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2 TBSP Lemon Juice (freshly squeezed)
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1/2 tsp Salt
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2 TBSP Extra virgin olive oil
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pinch Black pepper (freshly ground)
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2 TBSP Water
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2 tsp Dijon mustard
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Directions
Steps
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1
Done
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Preheat the oven to 200C/392F. Line a baking sheet with parchment paper. |
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2
Done
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Prepare the veggies - peel the sweet potatoes, carrots and onion and cut into cubes. Dice the bell pepper and add them onto the baking sheet. Add cumin, drizzle olive olive oil and toss to coat evenly. Bake for 20 minutes then remove from the oven. |
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3
Done
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While the veggies are roasting, prepare the quinoa. Rinse it well and add it into a pot with 1 cup water. Bring to boil over medium heat, simmer over low heat for 15 minutes. Turn off the heat, lid the pot and set aside (the quinoa will absorb the steam and get fluffy). |
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4
Done
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In a large bowl combine the quinoa, roasted vegetables, chopped kale and parsley, dried apricots, pumpkin and pomegranate seeds, |
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5
Done
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Add the dressing ingredients into a jar, lid the jar and shake well to combine. |
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6
Done
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Drizzle the dressing over the salad then toss to combine. |
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7
Done
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Divide into serving bowls and serve warm. |
