Our housemade preserved lemon gremolata gives this bowl an awesome punch of flavour.
Autumn bowl with kumara, roast beetroot and sauerkraut, quinoa, hummus and gremolata
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Beetroot
Couple
AllFamily
AllRed kumara
Couple
AllFamily
AllQuinoa
Couple
1 bagFamily
1 bagGarlic
Couple
3 clovesFamily
5 clovesSpinach bunch
Couple
1Family
2Preserved lemon gremolata
Couple
1 pottleFamily
1 pottleHummus
Couple
1 pottleFamily
1 pottleSassy sauerkraut
Couple
1 pottleFamily
1 pottleInstructions
1
Preheat the oven to 190 degrees Celsius.
2
Cut the kumara into rough 3cm cubes and place in a bowl.
Peel the beetroot and dice into roughly 2 cm cubes. Place in the bowl with the kumara, toss with oil and a pinch of salt.
Place on an oven tray and roast for 25 minutes, or until fully cooked and starting to brown.
3
Bring a small pot of lightly salted water to boil and cook the quinoa for about 15 minutes on simmer, until fully cooked. Strain.
4
Mince the garlic.
Chop the root from the spinach and rinse.
Once the beetroot and kumara are almost ready.
Fry the garlic in a little oil, add the spinach, a few splashes of water, a pinch of salt and remove from heat.
5
Once cooked toss the beetroot and kumara with a little of the gremolata.
6
Serve rice topped with greens, hummus, beetroot and kumara and sauerkraut. Top with extra gremolata on the side.
