Ratatouille Power Bowls with Quinoa
Roasted Almonds & Lemon-Parsley Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
530 /serving
Spring is a season of regeneration, celebration and vege-nation! Plant-based cooking has the power to leave you feeling invigorated and comforted. Ratatouille, a French touchstone, takes centrestage in these quinoa-lined bowls. The unmistakable elements are tender eggplant, zucchini and sweet pepper, and they get deeply delicious when roasted with garlic and sun-dried tomato pesto. Amp up the protein with oven-roasted almonds, and turn up the charm with a lemon, parsley and shallot vinaigrette.
We will send you:
- 30ml Sun-dried tomato pesto
- 2 Garlic cloves
- 1 Bunch of parsley
- 1 Shallot (or onion)
- 1 Lemon
- 1 Green zucchini
- 1 Eggplant
- 1 Sweet pepper
- 25g Almonds
- 95g White quinoa
Contains: Almonds, Cashews, Milk, Sulphites
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
4 g
Sodium
110 mg
Total Carb
52 g
Sugars
11 g
Protein
14 g
Fibre
10 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut crosswise into thirds. Large-dice the eggplant and sweet pepper. Mince the garlic. On a lined sheet pan, toss the zucchini, sweet pepper and eggplant with a drizzle of oil and S&P. Roast, stirring halfway, 13 to 15 min., until almost tender.
Cook the quinoa
Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Finish the vegetables & roast the almonds
When the vegetables are almost tender, remove from the oven and add the garlic and pesto; toss well. Add the almonds (roughly chop if whole) and roast, 3 to 5 min., until the vegetables are tender and the almonds are toasted.
Make the vinaigrette & season the quinoa
Meanwhile, juice the lemon. Halve, peel and mince the shallot. Roughly chop the parsley leaves and stems. In a small bowl, combine the lemon juice, shallot, ½ the parsley, 2 tbsp oil (double for 4 portions) and S&P. To the pot of quinoa, add ½ the vinaigrette; stir well.
Plate your dish
Divide the quinoa between your bowls. Top with the vegetables. Drizzle with the remaining vinaigrette. Garnish with the almonds and remaining parsley. Bon appétit!
