Sould Food Lunch Bowl
Ingredients
1 cup quinoa (or as per package instructions)
1 Avocado
1 medium sweet potato, diced
1 can chickpeas, drained and rinsed
2–3 small beet roots (fresh or pre-cooked)
2 tbsp olive oil
Salt and pepper, to taste
1 tsp dried thyme
1 tsp dried rosemary
Hummus, for serving
Lemon wedges, for serving
Fresh herbs (like parsley or cilantro), chopped
How to?
Cook the Quinoa
Prepare quinoa according to the instructions on the package. Set aside once done.Prep the Beets (if using fresh)
If you’re using fresh beetroot, boil them in water for about 20 minutes until tender. Let them cool, then peel and chop into cubes.Prepare the Veggies
Dice the sweet potato into small cubes.
On a baking tray, combine sweet potato cubes, chickpeas, and chopped beets.
Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss well to coat.
Roast the Veggies
Place the tray in a preheated oven at 180°C (356°F) and roast for about 20 minutes, or until the vegetables are tender and slightly crispy.Assemble the Bowl
In a serving bowl, add a portion of quinoa. Top with the roasted vegetables. Add a generous spoonful of hummus and Avocado, a squeeze of lemon juice, and sprinkle with fresh herbs.