Colourful and delicious, this roasted pumpkin quinoa salad is a fully balanced vegan meal, bursting with proteins and antioxidants.
It's ready in a flash and perfect for meal-prepping!.
Add pumpkin chunks to a roasting tray and season with half of the oil, maple syrup, spices, and salt and pepper to taste. Roast for 15 minutes at 210°C (410°F).
Then, add and halved Brussels sprouts, return to the oven, and roast for 15 more minutes.
Meanwhile, cook the quinoa in a pot with the given water and bay leaves for 15 minutes. Then, drain any excess water and set aside.
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{{/ items}} {{^ items}} {{/ items}}Prepare each serving bowl with watercress salad, cooked quinoa, roasted pumpkin and Brussels sprouts. Then, top with toasted almonds and cranberries.
Enjoy!.