Roast Veggie Quinoa Bowl

I love a good, nutritious meal after a workout or teaching a class, and this is one of my favourites. Tasty, full of goodness and satisfying - it ticks all of my boxes.

Ingredients:

3 tbsp olive oil
I cup quinoa
2 cups vegetable stock
1 red onion, sliced thinly
1 tbsp raw honey
1 tbsp balsamic vinegar (optional)
1 medium sweet potato
8 - 10 cherry tomatoes
1/2 cup of kalamata olives
1/4 cup pine nuts, toasted
goats cheese, crumbled (optional)1 tbsp roasted sesame oil
1 tbsp apple cider vinegar
salt and pepper, to taste

Method:

Set the oven to 200 C or 180 C (fan-forced).
Chop the sweet potato into bite-size cubes and coat with 1 tbsp olive oil. Layer evenly on a baking tray and roast for about 20 minutes or until the cubes are soft and slightly caramelised.

In a small oven tray, layer your cherry tomatoes and roast for 15 - 20 minutes, till soft.

In a pan, heat 1 tbsp olive oil over medium heat. Add the onion and fry for 3 - 5 minutes till beginning to soften. Add the honey and continue to cook over low heat till soft, sweet and caramelised (approx 15 mins). Adding the vinegar is optional, but I like the acidity with the honey, so adapt to your taste.

In a small saucepan, heat 1 tbsp olive oil. Add the quinoa and toss through the hot oil for 1 minute to coat the quinoa before adding the hot stock. Simmer with the lid on for 10 - 12 minutes, or until the liquid has been absorbed. Leave to stand for 5 minutes before lightly fluffing the quinoa with a fork. Set aside.

Once everything is cooked, place your quinoa into a bowl, layering the potato, roasted tomatoes, olives, toasted pine nuts and onions over it. Crumble your goats cheese (if using) and drizzle with the sesame oil and vinegar. Season to taste, stir lightly to mix and tuck in. Enjoy x