Serves: 4
Prep time: 10mins COOK TIME: 30mins
| Red Quinoa, Rinsed | 1 cup |
| Vegetable Stock | 2 cups |
| Olive Oil | 1 tablespoon |
| Sweet Potato, Cubed | 1½ cups |
| Aubergine (Eggplant), Cubed | 1 large |
| Freshly Ground Black Pepper & Sea Salt | |
| Corn Cobs | 4 |
| Butter | 2 tablespoons |
| Tin Black Beans, Drained And Rinsed | 400 g |
| Yellow Capsicum, Core Removed And Sliced | 1 |
| Baby Tomatoes, Halved | 150 g |
| Avocados, Halved And Sliced | 2 |
| Large Green Chilli, Thinly Sliced (Optional) | `1 |
| Small Bunch Italian Parsley, Chopped | |
| NEW Lime Chipotle Dressing & Sauce | 1 bottle |
Method
- 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.
- 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.
- 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.
- Generously drizzle with Birch & Waite Lime Chipotle Dressing & Sauce.
Cook’s Note
Tips:
For some extra crunch, add a handful of corn chips.
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