Mezze Bowl
All products on this page have been selected by our editorial team, however we may make commission on some products.
Preheat the oven to 200°C (400°F) Gas 6.
Toss the carrots with the olive oil, vinegar, cumin and a pinch of salt. Spread out on a baking tray and roast in the preheated oven for about 30 minutes (rotating the tray at the 15 minute mark).
Meanwhile, in a small saucepan, combine the quinoa with 235ml of water. Bring to a boil, add a pinch of salt and reduce to a simmer. Cover with a lid and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from the heat and keep covered for about 10 minutes. Fluff with a fork and allow to cool.
In a bowl, combine the cooled quinoa with the chopped herbs, pomegranate seeds, cucumber, lemon juice and a drizzle of oil and toss to mix.
Divide the quinoa into bowls. Add the roasted carrots and any extra toppings you like.
Recipe courtesy of The Vital Vegan by Leah Vanderveldt
Published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.