Happiest bowl of rainbow deliciousness. This is pretty much handsfree and so full of goodness you'll be warding off all the bugs going around.
Peel and dice beetroot, butternut squash and parsnip into 2 inch chunks and place onto a lined baking. Drizzle over the olive oil, sumac and a pinch of salt.
Roast for 40 minutes and then cover in the pomegranate glaze before returning to oven for another 1o-15 minutes until caramelised but not burning at the edges.
Whisk the dressing together in a mug or jam jar.
Toss the quinoa in a large bowl with the watercress. Tip over the warm veg. Smash the pomegranate seeds over the top and trickle the dressing over.
Serve straight away, (keeps really well in the fridge to have seconds the next day).
- 2 beetroots
- ½ butternut squash
- 2 parsnips
- 2 tsp sumac
- pinch salt
- 1 Tbsp pomegranate molasses
- 2 Tbsp olive oil
- 2 cups cooked quinoa
- 1 cup tightly packed watercress (or rocket)
- ½ pomegranate, seeds removed by bashing with a wooden spoon Dressing
- 3 tbsp pomegranate molasses
- ¼ cup olive oil
- 1 tbsp apple cider vinegar