Preparation

recipe for 2 portions

1. Preheat the oven to 220 and slice the courgettes, sweet potato and pepper in slices and small cubes. Marinade with olive oil and spices and let it roast in the oven for 25 minutes.
2. Mix the quinoa with water and the vegetable stock cube and let it simmer on low heat until fully cooked.
3. Meanwhile fry the vegini Cubes in a pan with some oil and cut the red beetroot into small cubes.
4. All ingredients for the bowl are now ready to assemble, Add the quinoa as a base and then put all the toppings and vegini cubes and salad on top. Enjoy hot or cold!