Healthy Roast Veggie and Chorizo Bowl with Quinoa and Fetta

Healthy Roast Veggie and Chorizo Bowl with Quinoa and Fetta

  • 35 min
  • 537 calories

This dish is packed with nutritious and bold ingredients, including chorizo, almonds, roasted paprika, cauliflower, fetta, quinoa and honey. They result in a fusion of nutty, spicy, tangy, salty and sweet flavours.

Number of servings


  • 1 Chorizo Mild (whole) 1 Chorizo Mild (whole)
  • 3⁄4 Cup Tri Colour Quinoa 34 Cup Tri Colour Quinoa
  • 1 Tomato 1 Tomato
  • 1⁄4 Cauliflower 14 Cauliflower
  • 300 Gram Kent Pumpkin 300 Gram Kent Pumpkin
  • 1 Cup Baby Spinach 1 Cup Baby Spinach
  • 2 Tsp Smoked Paprika 2 Tsp Smoked Paprika
  • 1 Small Bunch Thyme 1 Small Bunch Thyme
  • 2 Tbsp Roasted Almonds 2 Tbsp Roasted Almonds
  • 1⁄2 Small Bunch Flatleaf Parsley 12 Small Bunch Flatleaf Parsley
  • 50 Gram Danish Fetta 50 Gram Danish Fetta
  • 4 Tbsp Sherry Vinegar & Honey 4 Tbsp Sherry Vinegar & Honey

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

2 Baking Trays

Step 1

1 Prepare Ingredients

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.

Tip! Cutting the vegetables smaller will speed up cooking time.

Step 2

2 Cook Quinoa

Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 112 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.

Tip! If the quinoa is cooked through but there's still liquid in the pot, simply drain after cooking.

Step 3

3 Roast Pumpkin & Cauliflower

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 4

4 Roast Chorizo

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

Tip! Keep and eye on the almonds, making sure they don’t burn.

Step 5

5 You Plate It!

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

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