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Ingredients

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Quinoa:

  • Quinoa 500.0 g
  • Water 4.0 l

Sweet potato mix:

Beetroot mix:

  • Beetroot(peeled, cubed and cooked) 1.0 kg
  • Cherry tomatoes 400.0 g
  • Baby spinach 200.0 g

Hummus:


This one sure is sweet! Roasted sweet potato and homemade-style hummus made with Hellmann’s Tangy Mayonnaise. Don’t forget the vibrant beetroot mix to pull it all together. Just seal and serve!

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Preparation

  1. Quinoa:

    • In a pot, bring 4l water and 500g quinoa to the boil, reduce to a simmer for 30 min, strain, rinse under cold water and allow to drain. Set aside.
  2. Sweet potato mix:

    • Pre-heat the oven to 160° C, mix together the 50g sunflower oil, 1kg sweet potato, 20g Robertson Medium Rajah and 10g Knorr Aromat, pour into a roasting tray and roast in the oven for 20 to 30 min until done. Remove from the oven and set aside to cool.
  3. Beetroot mix:

    • Prepare 1kg beetroot, cut 400g cherry tomatoes in half and break 200g spinach leaves roughly.
  4. Hummus:

    • Blend the 400g chickpeas, 250g Hellmann’s Tangy Mayonnaise and 30g Robertsons Veggie Seasoning until smooth.
    • Set aside.
  5. Building the Bowl:

    • Use the picture as a guide, fill the poke bowl with quinoa, followed by the beetroot, tomatoes, baby spinach, sweet potato and spoon full of Hummus, edible flowers or fresh herbs, seal and serve.
  6. Chef’s tip!

    • Replace the quinoa with pasta or add cowpeas.
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