'A fusion of tastes in your mouth'
- 1 cauliflower
- 2-3 sweet potatoes
- 1 cup olives
- 1 cup black quinoa
- Fresh coriander leaves
- 1 tsp cumin powder
- 1 garlic clove (optional)
- 1 dl olive oil
- 1 lemon juice and zest
- Sea or Himalayan salt and black pepper
Preheat the oven to 250°C while you peel and chop the sweet potatoes and the cauliflower.
Mix the olive oil, lemon juice and zest together with the cumin powder. Add some crushed garlic. Place your vegetables on an oven pan and cover with the cumin dressing, salt and pepper.Use a spoon or your hands to cover everything with it.
Roast the veggies for about 30-35 minutes in 200°C. Add the olives and lemon zest ten minutes before removing it from the oven.
Cook the quinoa (if you rinse it first: two cups of water for one cup of quinoa. Add a pinch of salt). Once ready, keep aside. In a bowl or big plate, combine the veggies with the quinoa. Taste and add more lemon if necessary, salt and pepper as you wish. Serve with some chopped fresh coriander.