This roasted vegetable dish is healthy, vegan, and can be made all in one tray. It’s also very delicious and comforting on a cold winter’s evening. What more could you ask for?
Ingredients:
- 1 medium cauliflower
- 4 medium tomatoes
- 1 red onion
- 5 cloves of garlic
- 1 red bell pepper
- 2 teaspoons of smoked paprika
- 2 tablespoons of olive oil
- Juice of 1 lemon
- 1 cup of hummus
- 10 ounces of quinoa
- Salt
Instructions:
- Chop up your cauliflower into bite-sized chunks and put it into an oven tray with a tbsp of olive oil and a generous pinch of salt. Put the oven on medium-high heat and cook for about 15 minutes, making sure it is not burning. Meanwhile, boil some quinoa in a separate pan for about 20-25 minutes.
- Chop up your bell pepper, onions, tomatoes, and garlic and mix it in with the cauliflower in the oven tray. Add the smoked paprika at this point, and more salt if needed. You can add the rest of the oil at this point to ensure it doesn’t dry out. Leave in for about 20 minutes, checking occasionally.
- You will know if the vegetables are cooked because they will be soft. It should be quite moist because the tomatoes will release water. Once they are all cooked, you can squeeze the lemon juice into the tray.
- Drain the quinoa once cooked and mix it with the vegetables. You are now ready to serve! Add salt and hummus to taste.
