Winter bowl

Packed full of winter veggies this dish is a light but filling, warm take on a salad. Adapt to your liking by swapping out different vegetables.

Recipe Details

Serves: 1
Prep Time: 10 mins
Cook Time: 50 mins
Ready In: 1 hour
Difficulty: Easy

Meal prep storage

Store in an airtight container in the fridge for up to 3 days. Parts can be stored together or kept separate to maintain individual textures.

Ingredients

1/2 large sweet potato, cut into cubes
150g firm tofu, pressed and cubed
50g – 60g dry quinoa, rinsed
1 large handful kale, thick stalks removed and torn
1 small cooked beetroot, sliced or cubed
1 tbsp olive oil (for roasting)
1 tsp paprika
- - Toppings - -
50g feta cheese, crumbled
1 handful fresh sprouts (alfalfa or broccoli)
1 tbsp pine nuts, toasted
1 tbsp pomegranate seeds
- - Salad Dressing - -
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tsp mustard (Dijon or wholegrain)
1 pinch salt
1 pinch ground black pepper

Method

Turn the oven on to 180 degrees Celsius. Start preparing by peeling the sweet potato and chopping it into bite-sized chunks. Place the potato onto a baking tray, pour over 1 tbsp olive oil, 1 tsp paprika spice and a little salt. Place in the oven for 30-40 minutes until cooked through and slightly browned around the edges.

Next up prepare the sprouts, click off any tatty outer leaves and trim the stalk if needed. Cut sprouts in half and place on a baking tray (same one as the sweet potato if enough space), add some black pepper, salt and roast in the oven for 20 mins, until the outer leaves start to brown and the sprouts are soft.

Meanwhile, cook the quinoa as per pack instructions. Slice the beetroot into small cubes or slices. Wash and tear the kale up. Cut the tofu into bite-sized chunks and in the last 10 mins of cooking the sweet potato, throw the tofu on the baking tray, just so it warms through.

I prefer my kale to be slightly wilted, so when everything is finished in the oven, I turn the oven off but throw the kale in for a few moments so that it softens slightly, it easier for me to digest. If you prefer it fresh and crunchy simply keep it raw.

Once everything is cooked, plate it up and top with the pine nuts, and pomegranate seeds then crumble over the feta.

Finally, add the salad dressing ingredients into a jar, pop the lid on and shake up until mixed together. Pour over the salad and enjoy.