1. Preheat your oven to 200°C.
2. Dice the 150g sweet potato into cubes, toss with 10g olive oil, 1g salt, and 1g black pepper, then roast for about 20 minutes until tender.
3. Rinse 70g quinoa and cook it in boiling water for 12 minutes until fluffy; at the same time, blanch 50g peas in boiling water for 3 minutes and drain.
4. In a bowl, combine the cooked quinoa, roasted sweet potato, blanched peas, and 40g fresh spinach; toss gently to blend the flavors.
5. Serve immediately as a balanced and nourishing lunch.

Summary

This Quinoa Veggie Bowl is a hearty and nutritious lunch option, delivering a balanced mix of proteins, fibers, vitamins, and minerals suitable for grown‐ups.

Storing Options

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently before serving.

Allergies & Side Effects

No major allergens are included, though individuals with quinoa sensitivities should exercise caution. Enjoy in moderation as part of a balanced diet.