Ingredients

2 beetroots, chopped into chunks and boiled for 20-30 minutes

2 kumara, chopped into chunks

1 head broccoli, cut into florets

1 cup quinoa, cooked

Pumpkin seeds

Sunflower seeds

Sesame seeds

1 tbsp soy sauce

Chopped or sliced almonds

Dressing:

1/4 cup olive oil

1/8 cup apple cider vinegar

1 tsp Dijon mustard

Salt & pepper

Method

Preheat oven to 200 degrees Celsius.

Drizzle olive oil over kumara and boiled beetroot and sprinkle with salt and pepper. Do the same with the broccoli. Roast kumara and beetroot for 40-50 minutes until soft, putting the broccoli in halfway through.

While these are roasting cook quinoa and make the dressing by mixing the ingredients together in a jar or bowl.

Also toast sunflower seeds, sesame seeds and pumpkin seeds dry in a fry pan until sesame seeds start popping then cover with a tbsp soy sauce.

Mix quinoa, roasted veggies, seeds & sliced almonds together in a bowl and serve with dressing. This will keep for 3 days in the fridge undressed so keep dressing separate unless you are eating straight away.