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Ingredients

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Butternut Mix:

Cajun Avo Dressing:

Tomatoes, Cucumber, Baby Spinach & Black Beans:

  • Cucumber 850.0 g
  • Baby tomatoes 400.0 g
  • Baby spinach leaves 200.0 g
  • Beans, Black 800.0 g

Quinoa:

  • Quinoa 500.0 g
  • Water 4.0 l

Garnish:

  • Sesame seeds (toasted)(as required)

Preparation

  1. Butternut Mix:


    • Preheat the oven to 160 °C , make sure the butternut has been rinsed well, mix the butternut with the oil, Robertsons Veggie Seasoning, and Robertsons Barbecue Spice together, pour into a roasting dish and roast in an oven for 30 min until the butternut is soft.
  2. Cajun Avo Dressing:


    • Liquidise the avocados, chickpeas, Robertsons Cajun Spice and Hellmann’s Tangy Mayonnaise together until smooth.
    • Set aside.
  3. Tomatoes, Cucumber, Baby Spinach & Black Beans:


    • Cut the cucumber into even cubes and tomatoes in half and set aside. Wash and drain the baby spinach and black beans.
    • Set aside.
  4. Quinoa:


    • Pour all the ingredients in a pot, bring to the boil, reduce to a simmer for 30 min, strain, rinse under cold water and allow to drain.
    • Set aside.
  5. Garnish:



  6. Building the Bowl:


    • Use the picture as a guide. Spoon the quinoa to create a base, then add the butternut, baby spinach, black beans, tomatoes, cucumber, lastly top with the cajun avo dressing and garnish with the sesame seeds.
    • Seal and serve.
  7. Chef’s Tip!

    • Replace the butternut with roast veg mix or replace the black beans with red kidney beans.