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PREP 5 MIN · COOK NONE
DF · EF · GF · NS · VE · V
INGREDIENTS
SERVING 1

  • 1 carrot (medium) sliced
  • 200g cauliflower cut in florets
  • olive oil spray
  • 14 tsp ground coriander
  • salt & pepper, to taste
  • 12 can of chickpeas (14 oz can) drained & rinsed
  • 14 tsp ground cumin
  • 14 cups (225g) pre-cooked quinoa cooked according to packet directions
  • 30g whole almonds (roasted) roughly chopped
  • 3 sprigs of fresh cilantro roughly chopped
METHOD
This method is based on 1 serving
  1. Preheat oven to 410°F and line a baking sheet with baking paper.

     

  2. Place carrots and cauliflower in a bowl, spray with oil and toss with coriander and salt and pepper. Arrange on half of the sheet and roast for 15 minutes.

     

  3. Add chickpeas to the bowl, spray with oil and toss with cumin and salt and pepper. Add to the other half of the sheet and cook chickpeas and vegetables for 20 minutes. Toss chickpeas and vegetables separately half way through. 

     

  4. Divide vegetables, chickpeas and quinoa between bowls and top with almonds and cilantro to serve.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2573
Energy (cals) 615
Protein 27.9g
Fat 23.7g
Sat. Fat 1.8g
Carbs 61.1g
Sugar 12.3g
Fiber 20.8g
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