zoom Lemony autumn harvest grain bowl
  • Print A4 A5
    • Close

    Save to your scrapbook

    Lemony autumn harvest grain bowl

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Lemony autumn harvest grain bowl

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 2 - 3

    Ingredients

    1 essential cauliflower, broken into small florets
    400g can chickpeas, drained and rinsed
    1½ tbsp olive oil
    1-2 tsp cumin seeds
    ½ x 150g pack Pentland Brig kale, thick stems removed, leaves very finely shredded
    1 lemon
    250g pack ready-cooked quinoa
    2 carrots, peeled and grated
    1 pitted medjool date, roughly chopped

    Method

    1. Preheat the oven to 220°C, gas mark 7. Toss the cauliflower and chickpeas with 1 tbsp oil and the cumin, season well and roast on a parchment-lined baking tray for 20 minutes, stirring halfway through.

    2. Tip the shredded kale into a bowl and add the juice of half the lemon and another ½ tbsp oil. Season and massage into the leaves to soften. Cook the quinoa according to the pack instructions, then toss with the kale.

    3. Toss the carrots and date with a squeeze more lemon juice. Divide the quinoa and kale between plates. Top with the cauliflower, chickpeas and carrot. Garnish with any remaining lemon cut into wedges.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary