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Fresh pre-cut ingredients
One pot wonder

Autumn Roasted Beet & Carrot Quinoa Bowls

with Baby Greens, Sumac Labneh & Warmed Pita

Cooking time

25 minutes

Servings

2/4

Calories

1000 /serving

To everything there is a season, and to every bowl there is a time. Designed for a fall evening, this vegetarian meal showcases autumn roots to great effect, thanks to an amazing array of flavours. You’ll roast pre-cut carrot ‘fries’ and beet rounds until just soft, and butter up pre-cooked quinoa. Then deploy multiple taste bombs: the tangy candy of pomegranate molasses, creamy labneh, and a bold seasoning of sumac, sesame seeds and savoury herbs that finds echoes in our sharp and sunny lemon-sumac vinaigrette.

We will send you:

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 300g Red beet rounds
  • 300g Carrot ‘fries’
  • 225g Pre-cooked multicoloured quinoa
  • 15ml Pomegranate molasses
  • 45ml Lemon & Sumac vinaigrette
  • 45ml Labneh
  • 4 Pita
  • 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)

Contains: Milk, Sesame, Wheat

You will need:

Whisk
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
52 g
Saturated Fat
13 g
Sodium
1560 mg
Total Carb
120 g
Sugars
28 g
Protein
22 g
Fibre
15 g
Preparation
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Roast the vegetables
Preheat the oven to 450°F. In a small bowl, make the spiced butter by combining ⅓ of the spices and 1 tbsp butter (double for 4 portions). On a lined sheet pan, toss the beets and carrots with a drizzle of oil, ½ the remaining spices and S&P. Arrange in a single layer and roast, turning halfway, 18 to 20 min., until tender. Remove from the oven and set aside in a warm spot.
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Make the sumac labneh
In a second small bowl, combine 1 tbsp water, 1 tbsp olive oil (double both for 4 portions) and the labneh; season with the remaining spices and S&P. Stir well.
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Warm the quinoa
Poke a small hole in the bag of quinoa; microwave, 1 to 1 ½ min., until warm. Transfer to a bowl and stir in 1 tbsp butter (double for 4 portions); season with S&P and stir well. Cover and set aside in a warm spot.
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Warm the pita
Spread a thin layer of the spiced butter onto each pita. Warm the pita directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and cut into wedges. Cover and set aside in a warm spot.
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Dress the vegetables
In a third small bowl, combine the pomegranate molasses and 1 tbsp olive oil (double for 4 portions). Whisk until the molasses dissolves. In a large bowl, combine the vegetables, baby greens and vinaigrette; season with S&P. Toss well.
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Plate your dish
Divide the quinoa between your bowls. Top with the vegetables. Garnish with a spoonful of the sumac labneh and a few pita wedges. Drizzle the molasses mixture over. Serve any remaining pita and sumac labneh on the side. Bon appétit!