Mexican Bowl with Roasted Vegetables and Birch & Waite Lime Chipotle Dressing & Sauce

Serves: 4
Prep time: 10mins COOK TIME: 30mins

Red Quinoa, Rinsed1 cup
Vegetable Stock2 cups
Olive Oil1 tablespoon
Sweet Potato, Cubed1½ cups
Aubergine (Eggplant), Cubed1 large
Freshly Ground Black Pepper & Sea Salt
Corn Cobs4
Butter2 tablespoons
Tin Black Beans, Drained And Rinsed400 g
Yellow Capsicum, Core Removed And Sliced1
Baby Tomatoes, Halved150 g
Avocados, Halved And Sliced2
Large Green Chilli, Thinly Sliced (Optional)`1
Small Bunch Italian Parsley, Chopped
NEW Lime Chipotle Dressing & Sauce1 bottle


  1. Bring stock to the boil in a saucepan and add the quinoa. Cover and cook for fifteen mins. Remove from heat and allow to sit for 15 mins. Fluff with a fork.
  2. Preheat oven to 180. Toss the sweet potato and aubergine with olive oil, pepper & salt. Season corn, rub with butter and wrap in tin foil. Place on baking tray with the vegetables and roast for 30 mins. Allow to cool slightly before removing the corn from foil and slicing the kernels from the cob.
  3. Divide quinoa between four bowls. Arrange roasted aubergine and sweet potato, corn, beans, capsicum, baby tomatoes and avocado on top. Sprinkle with parsley and sliced chilli.
  4. Generously drizzle with Birch & Waite Lime Chipotle Dressing & Sauce.

Cook’s Note


For some extra crunch, add a handful of corn chips.

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