Healthy Roast Veggie and Chorizo Bowl with Quinoa and Fetta

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 3 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!

Preheat oven to 220°C. Slice chorizo. Dice tomato. Peel and cut pumpkin into small 1-2cm pieces (see tip). Roughly chop almonds. Pick thyme and parsley leaves, chop separately, discarding stems. Cut cauliflower into small florets. Trim the tough stalk from kale and discard, chop the leaves.

Pour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Place pumpkin and cauliflower florets onto a lined baking tray. Drizzle with olive oil and sprinkle over with the thyme, paprika and a couple of pinches of salt. Roast for about 20 minutes or until pumpkin is soft and cauliflower has browned.

When pumpkin and cauliflower have 10 minutes left. Place chorizo and kale onto a lined baking tray. Roast for 8 minutes, sprinkle almonds over chorizo and roast for 2 more minutes.

Mix warm quinoa and half of the sherry vinegar & honey dressing together. Divide into bowls and top with pumpkin, kale, cauliflower, tomatoes, chorizo, almonds, parsley and crumbled fetta. Season with salt and pepper. Drizzle over remaining dressing, to taste. Enjoy!