Quinoa Buddha Bowls with Herbed Yogurt Dressing

Roasted Sweet Potatoes, Feta & Toasted Almonds

710 cals

25 mins

Description

Let’s get grain-ular about the deliciousness that’s going on here! This inventive vegetarian dish starts with finely textured red quinoa seeds. Warm and fluffed, they’re ready to receive another South American staple: sweet potatoes, cut into chunks and roasted in lemony herbs. Build out the textures with string peas, sliced almonds and cubed feta cheese. Add plushness to each mouthful by finishing each bowl off with a yogurt-based dressing finessed with fresh fronds of dill.

Contains:

Almonds, Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

450g Sweet potatoes
100g Sugar snap peas (or snow peas)
1 Bunch of dill
30ml Apple cider vinegar
25g Sliced almonds
95g Red quinoa
60g Feta
100g Greek yogurt
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat	31g
Saturated Fat	8g
Sodium	800mg
Total carbs	90g
Sugar	14g
Protein	25g
Fibres	14g

Recipe Instructions

Step 1: Roast the sweet potatoes

Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.

Step 2: Toast the almonds

Meanwhile, heat a medium, dry pot on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a plate and reserve the pot.

Step 3: Cook the quinoa

Using a strainer, rinse the quinoa. In the reserved pot, combine the quinoa, 1 cup water (double for 4 portions), ½ the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.

Step 4: Mise en place

Meanwhile, cut the string peas into thirds. Pick the dill fronds off the stems; roughly chop the fronds.

Step 5: Make the dressing

In a medium bowl, combine 2 tbsp olive oil, 1 tbsp water (double both for 4 portions), the yogurt, vinegar (start with ½ for a milder flavour), ½ the dill, the remaining spices and S&P.

Step 6: Plate your dish

Divide the quinoa between your bowls. Top with the sweet potatoes, string peas and cheese. Drizzle with the dressing. Garnish with the almonds and remaining dill. Bon appétit!