Eat

Roasted Pumpkin, Beetroot, brussel sprout salad with quinoa and spinach

May 18, 2017
Eat

Roasted Pumpkin, Beetroot, brussel sprout salad with quinoa and spinach

May 18, 2017

I know Brussel sprouts seem to be making a regular appearance on my feed lately, BUT I just love them! If you follow me on twitter @sophiebenbow you will have noticed my regular comments 🙂 Its ironic because as a kid, this was the vegetable that filled me with dread! Haha, how things have changed. I LOVE roasting mine with coconut/olive oil, turmeric, thyme and chilli flakes for a bit of a kick (also really yummy on their own with a tahini dip).

Anyway, Winter is upon us and no it doesn’t mean that salads go out of the window, instead we can embrace the almighty WARM SALAD and all the delicious veggies that go with it! If you don’t want your leaves to wilt too much use kale instead or wait for your veggies to cool! ENJOY

 You will need:

10 x brussel sprouts, peeled and halved

2 x beetroot

1 x cup of chopped pumpkin

6 x fresh thyme sprigs

1 tsp chilli flakes

Coconut oil

1 cup Quinoa

2 x cups of fresh spinach

Dressing:

the juice of 1/4 lemon

1/4 cup chopped parsley

1-2 tpsp olive oil

salt and pepper

Method:

  • Preheat the oven to 150 degrees C.
  • Wrap the beetroot bulbs in tin foil and place in the oven for 15 – 20 minutes. Then place the brussel sprouts and pumpkin onto a roasting tray and add into the oven with the beetroot. Sprinkle with the chilli flakes and coat with coconut oil. Roast in the oven for approx 20 mins.
  • Meanwhile cook your Quinoa. rinse the quinoa until the water runs clear, place the rinsed quinoa into a pan with 2 cups of water and a dash of apple cider vinegar. Bring the water to a boil and then reduce to a simmer until all the water has absorbed (around 10 – 15 minutes). Leave the quinoa in the pan to cool.
  • When the vegetables are roated remove from the oven. Unwrap the foil from the beetroot and remove the skin. Chop into chunks and add to the remaining vegetables.
  • Make your dressing: Add all of your dressing ingredients into a blender. Blend and keep to one side
  • Place your spinach, roasted veggies and quinoa into a bowl and drizzle with the dressing.
  • Enjoy x x

Notes:

  • Feel free to change the vegetables as you see fit.
  • I have written and prepared this recipe for the Chefs Palate vegetarian/vegan menu. If you are pushed for time or need an extra hand in the kitchen you can order this meal kit in the coming months from their website (see link above). Chefs Palate has affordable weekly vegetarian and vegan, partly prepared meal-kit options for those who want to embrace healthy living but find it hard to prioritise going to the supermarket and spending hours in the kitchen (they also offer meat and fish options) – check them out NOW!

Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at sophiebenbow.com.

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