This gut-loving bowl is a powerhouse meal loaded with a one-tray mixed roasted veg, to diversify your gut’s nutrient density intake. Using quinoa as a base ensures your protein intake has been increased as well as gut loving fibre.

It’s topped with roasted garlic hummus which is rich in healthy fats and prebiotics from the golden roasted garlic. The use of pickled cabbage and onions adds a flavourful punch as well as a healthy dose of probiotics, promoting healthy gut bacteria. Fresh baby’s spinach adds in your daily fresh and crunchy greens!

Enjoy both as a warming hot meal or as a leftover powerhouse salad bowl, either way your gut will thank you! Feel free to top with the protein of your choosing.

Ingredients List

250g Mushrooms
200g Cauliflower
250g Peppers
200g Cherry Tomatoes
1 Uncooked cup quinoa
Drizzle olive oil
Salt
Pepper
Hummus
Pickled Cabbage
1 Pickled red onion
100g Baby spinach

Method

  1. Pre-heat oven to 180 degrees celsius
  2. Roughly chop mushrooms, cauliflower, red peppers and red onion
  3. Add veggies into a medium baking tray with whole cherry tomatoes and drizzle with olive oil. Place in the over for 15/20 minutes or until veggies are cooked to your preference
  4. In a medium pot, place 1 cup of uncooked quinoa with 1 3/4 cup of boiling water, cover with a lid and bring to medium heat. Allow to cook for 15 minutes. Once cook, fluff with a fork and set aside
  5. Plate up quinoa topped with roast veggies and fresh baby spinach and serve with roast garlic hummus and pickled cabbage

Farrah Cruse is a Vinyasa yoga instructor and a Holistic Health Coach. Farrah guides five yoga classes at Hanya House every week. You can also book individual health coaching consultations. To visit Farrah’s website, click here.