This roasted veg - broccoli, green beans, bell peppers - contains so much goodness, like vitamin C, vitamin K, iron, fibre and potassium. I’ve served it over quinoa for a good dose of protein and a slow release of energy and drizzled with a nutty miso-tahini dressing, which I can guarantee, you will love!
Here’s how you can make it:
1 bell pepper, de-seeded & sliced
1/2 red onion, peeled & sliced
200g tenderstem broccoli
150g green beans, top & tailed
100g cooked quinoa (I like to use Merchant Gourmet)
Handful of cherry tomatoes, quartered
10-15 olives, pitted
2 tbsp white miso paste
15ml toasted sesame oil
25g agave nectar or maple syrup
15ml rice vinegar
Salt and pepper
15g toasted sesame seeds
Preheat the oven to 200C/180C fan/gas 6.
Add the sliced bell pepper, half the red onion, broccoli and green beans to the baking tray. Drizzle on a couple of glugs of olive oil, and season with salt and pepper. Give this all a good mix and put the tray into the oven for 15-20 minutes.
Meanwhile, combine the tahini, miso paste, sesame oil, agave and rice vinegar in a bowl. Add 1 tbsp of water and a pinch of salt and pepper. This is your dressing.
Once the veg is done - place the cooked quinoa onto a serving plate. Top the quinoa with the roasted vegetables, and then top with the remainder of the red onion, cherry tomatoes and olives.
Drizzle with the miso-tahini dressing, and garnish with the toasted sesame seeds