This Freestyle Bowl features a delicious combination of roasted potatoes, asparagus, and peppers, complemented by fluffy quinoa and a fresh salad. It’s a colorful and flavorful dish, perfect for a nutritious meal.
1: Mix all the ingredients for the potatoes together in a bowl and then place on a baking tray. Roast for 30 mins in an oven set at 180ºC.
2: Mix all the asparagus and peppers with salt, pepper & olive oil in a bowl then place on a baking tray. Roast for 20 mins in an oven set at 180ºC. When they come out sprinkle with the vinegar & maple syrup.
3: For the quinoa, fry the onions in oil for a few minutes then add the rest of the ingredients to the pan. Simmer with the lid on for 15mins until the quinoa is cooked and fluffy.
4: For the dressing simply blend all the ingredients until smooth.
5: Dress the salad ingredients with olive oil, lemon & fresh parsley. Season with salt & pepper.
6: To serve, follow video instructions.
