Chorizo and Healthy Roast Veggie 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.

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

Pour tri-colour 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.

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

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.

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.

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!

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.

Pour tri-colour 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.

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

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.

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.

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!