Sprout and sweet potato quinoa bowl with maple mustard dressing

Method

1. Heat the oven to 220°C (200°C fan). Cut the sweet potatoes into 2 cm cubes. Trim the sprouts and halve them. Drain and rinse the chickpeas.
2. Toss the sweet potato, sprouts and chickpeas on a large baking tray with 1 tbsp of the olive oil and a pinch of salt. Roast for 30 minutes, turning once, until caramelised.
3. Rinse the quinoa in a sieve, then put it in a pan with 200 ml water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave it covered off the heat.
4. For the dressing, whisk the remaining 1 tbsp olive oil with the mustard, maple syrup, balsamic vinegar, 1 tbsp water and a pinch of salt.
5. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 minutes, until they pop.
6. Fluff the quinoa and divide it between two bowls.
7. Top with the roasted vegetables and chickpeas, spoon over the dressing and scatter with the pumpkin seeds.

Tip Halve the sprouts cut-side down on the tray for the best browning. Pumpkin seeds can be swapped for sunflower seeds.

Photo made with AI.

From Nosha · nosha.app