For an extra protein fix and some bone-friendly calcium, crumble 50g feta cheese over your bowl.
Per serving:
Calories 896 • Total fat 56.2g • Sat. fat 7.4g • Protein 18g • Carbohydrates 85.9g • Sugar 50.3g • Sodium 508mg • Fibre 22.3g
-
100g beetroot -
100g carrot -
100g celeriac -
100g sweet potato -
2 tbsp olive oil -
½ tsp ground cumin -
Salt and pepper to taste -
85g chickpeas, ready to eat -
1 garlic clove, crushed -
1 pinch of cayenne pepper -
30g puy lentils (or green lentils) -
25g quinoa, rinsed -
20g kale leaves, chopped -
1 tsp wholegrain mustard -
2 tsp raw runny honey -
10g rocket -
1 tbsp walnut pieces -
1 tsp pumpkin seeds
1. Heat your oven to 200°C (400°F), or 180°C (350°F) fan.
2. Leaving the skins on, wash and chop the root veg into equal-sized chunks. Place each of the four root veg in its own quarter of a large roasting tray and drizzle ½ tbsp of the olive oil over the whole lot. Sprinkle with cumin and season with salt and pepper.
3. Roast the chickpeas in a roasting tray with the garlic, ½ tbsp of olive oil. Season with salt and pepper. Place both trays in the oven. Cook the chickpeas for 15 minutes and the veg for 25 minutes.
4. Rinse the lentils and put in a pan. Cover with water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes. Add the quinoa and cook for 5 minutes. Steam the kale over the lentils and quinoa for 5 minutes, until it wilts. Drain the lentils and quinoa.
5. Whisk up 1 tbsp olive oil, the mustard, and honey for the dressing.
6. Layer up lentils and quinoa, veg, rocket, kale, and chickpeas in a bowl. Sprinkle with walnuts and pumpkin seeds, then drizzle with dressing.
