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Method
Step 1
Preheat oven to 220°C. Line 2 large baking trays with baking paper. In a large bowl, add sweet potato, carrot, maple syrup and 2 tbs oil. Toss to coat. Season with salt. In a medium bowl, toss the brussels sprouts with the remaining oil. Season with salt. Place sweet potato on 1 prepared tray. Place carrot and brussels sprouts on remaining tray. Roast, turning occasionally, for 20-30 mins or until the vegetables are tender and caramelised.
Step 2
Meanwhile, heat extra oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for 3 mins or until toasted. Add 1 cup (250ml) water and 1/4 tsp salt and bring to the boil. Reduce heat to medium-low. Cover and cook for 20 mins or until the liquid is absorbed. Set aside to cool slightly.
Step 3
To make lemon vinaigrette, process garlic in a food processor until finely chopped. Add the lemon juice, oil and tahini and blend until creamy. Season.
Step 4
Divide the quinoa among serving bowls. Top with sweet potato, carrot, brussels sprouts and avocado. Drizzle with lemon vinaigrette. Sprinkle with walnut and pepitas to serve.
Preheat oven to 220°C. Line 2large baking trays with baking paper. In a large bowl, add sweet potato, carrot, maple syrup and 2tbs oil. Toss to coat. Season with salt. In a medium bowl, toss the brussels sprouts with the remaining oil. Season with salt. Place sweet potato on 1prepared tray. Place carrot and brussels sprouts on remaining tray. Roast, turning occasionally, for 20-30mins or until the vegetables are tender and caramelised.
Meanwhile, heat extra oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for 3mins or until toasted. Add 1cup (250ml) water and 1/4tsp salt and bring to the boil. Reduce heat to medium-low. Cover and cook for 20mins or until the liquid is absorbed. Set aside to cool slightly.
Drizzled with lemon vinaigrette and packed with veggies, this roasted brussels sprout salad is great for dinner or lunch the next day.
Method
Step 1
Preheat oven to 220°C. Line 2 large baking trays with baking paper. In a large bowl, add sweet potato, carrot, maple syrup and 2 tbs oil. Toss to coat. Season with salt. In a medium bowl, toss the brussels sprouts with the remaining oil. Season with salt. Place sweet potato on 1 prepared tray. Place carrot and brussels sprouts on remaining tray. Roast, turning occasionally, for 20-30 mins or until the vegetables are tender and caramelised.
Step 2
Meanwhile, heat extra oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for 3 mins or until toasted. Add 1 cup (250ml) water and 1/4 tsp salt and bring to the boil. Reduce heat to medium-low. Cover and cook for 20 mins or until the liquid is absorbed. Set aside to cool slightly.
Step 3
To make lemon vinaigrette, process garlic in a food processor until finely chopped. Add the lemon juice, oil and tahini and blend until creamy. Season.
Step 4
Divide the quinoa among serving bowls. Top with sweet potato, carrot, brussels sprouts and avocado. Drizzle with lemon vinaigrette. Sprinkle with walnut and pepitas to serve.
Preheat oven to 220°C. Line 2large baking trays with baking paper. In a large bowl, add sweet potato, carrot, maple syrup and 2tbs oil. Toss to coat. Season with salt. In a medium bowl, toss the brussels sprouts with the remaining oil. Season with salt. Place sweet potato on 1prepared tray. Place carrot and brussels sprouts on remaining tray. Roast, turning occasionally, for 20-30mins or until the vegetables are tender and caramelised.
Meanwhile, heat extra oil in a medium saucepan over medium-high heat. Add the quinoa and cook, stirring, for 3mins or until toasted. Add 1cup (250ml) water and 1/4tsp salt and bring to the boil. Reduce heat to medium-low. Cover and cook for 20mins or until the liquid is absorbed. Set aside to cool slightly.
