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Updated: May 27, 2021

A great bowl for lunch with friends or pop into a lunch box to take to work. Super easy to make, tastes delicious and is packed with nutrition.

Serves 2


100g quinoa

Approximately 250ml water

1 large sweet potato

1 small cauliflower

1 tbsp coconut oil

½ red onion, sliced

1tsp cumin

½ tsp ground cinnamon

½ tsp ground paprika

1 tsp Himalayan sea salt

Ground black pepper to taste

50g baby spinach leaves

1 spring onion, sliced

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp chopped parsley


  • Preheat the oven to 200ºC/Gas6

  • Cut the sweet potato into chunks and the cauliflower into florets and place on a baking tray with the red onion along with the spices, salt, pepper and coconut oil. Mix together well.

  • Roast in the oven for 25-30 minutes until golden brown and cooked through

  • Cook the quinoa - wash and rinse the quinoa thoroughly (to remove the bitter taste). Place in a pan, cover with the water and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size). Drain and it is now ready to use.

  • In a bowl mix the quinoa with the roasted vegetables, spinach leaves, spring onions and parsley. Add olive oil, lemon juice to taste.

  • To serve, spoon into salad bowls and enjoy.

∗ If pushed for time, use a pre-cooked pouch of quinoa

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