Ingredients
200g quinoa cooked
1 sweet potato, cut into 2cm cubes of roughly equal size
200g Brussel sprouts, quartered
150g curly kale
1/2 red onion thinly sliced
1 tablespoon olive oil
Salt + pepper to taste
Tahini Dressing – see recipe [link]
2 tbsp sunflower seeds
Baby spinach to serve
Method
Preheat oven to Heat the oven to 220C (200C fan)/425F/gas 7.
In a large mixing bowl combine the cubed sweet potato, Brussel sprout quarters, drizzle over the olive oil, season with salt and pepper and toss to coat.
Place sweet potato and Brussel sprouts on a baking tray and cook for about 25 min, tossing every 10-15 minutes to prevent them from burning and to get an even cook and caramelization.
Cook the quinoa according to package directions (about 10 min).
Wash the dry kale, pat dry dry, then chop and spread out on a baking tray. Drizzle with olive oil and sprinkle with a little salt. Roast in the oven for about 7-8 min.
Make the Tahini Dressing [link to recipe]. Tip – adjust the consistency of the dressing, making sure it is sufficiently runny for this recipe
Combine all of the veggies in a large mixing bowl with the quinoa, mix the tahini dressing through evenly.
To serve in your Boru bento box: place the main salad in the bottom layer (warm through in the microwave or eat cold, as desired), add baby spinach or rocket to the top layer and sunflower seeds in the inner tray.