INGREDIENTS:
• 250g MEET Tenders (Available in the Frozen section of Coles)
• 2 tbs olive oil • 2 tbs lebaneese zaatar • 1/4 pumpkin sliced • 3 tsp olive oil • 1 broccoli Bunch • 1 small Beetroot • Hummus (optional) • 1 sweet potato • 1 red capsicum • 1 cucumber • 1/2 cup of kalamata olives • 100g spinach • pomegranate seeds • 1/4 cup of almonds • 1/4 cup of pine nuts • 1/4 cup sunflower seeds • 2 cup of quinoa • 4 cups of water • Guacamole (optional)
METHOD:
Preheat oven to 180 degrees fan forced and line tray with baking paper.
Slice pumpkin into 4 slices about 1cm thick, dice sweet potato and beetroot into cubes.
Place pumpkin, sweet potato and beetroot onto baking tray and drizzle with olive oil and place into oven for around 30 minutes.
Pour quinoa into a fine mesh colander and rinse under running water for at least 30 seconds then drain well.
Combine the rinsed quinoa and water in a saucepan. Bring to boil over medium- high heat, then lower heat maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 15 minutes.
Remove the pot from the heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork then season with salt.
While the quinoa, pumpkin, sweet potato and beetroot are cooking thinly slice the cucumber, halve the olives and thinly slice the capsicum.
In a small pot add 1 tsp olive oil and add the capsicum and cook until softened.
In a separate small pot bring 2 cups of water to the boil and blanch the broccoli for about 2-3min, then drain the water.
When the vegetables are in the oven have about 10min to go, get a large pan and over a medium heat add 2 tsp olive oil and Meet Tenders. Cook for around 7 min or until golden.
Assemble Bowls. Between two bowls add to each, quinoa roasted pumpkin, beetroot and sweet potato.
Then add a broccoli and handful of spinach & olives to each bowl. Add cucumber and a spoonful of Hummus & Guacamole (optional).
Sprinkle over almonds, pine nuts and sunflower seeds and add a pinch of zaatar over each bowl.