Dinner tonight is full of amazing veggies! Roasted sweet potatoes, creamy avocado and tangy arugula are drizzled with a citrusy orange-balsamic dressing. Perfect cooked quinoa is the perfect final touch to this colourful bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes(ContainsSulphites/Sulfite)
Cashews, chopped(ContainsTree Nut/Noix, Peanut/Cacahuète)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Vegetable Broth Concentrate
Salt and Pepper*
Meanwhile, heat a small pot over medium heat. Add the cashews to the dry pot. Toast, stirring often, until golden-brown, 2-3 min.
Add the quinoa to the boiling water, then reduce the heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min.
Place the orange, flat-end down, on a cutting board. Cut the peel away from the flesh from top to bottom, turning the orange as you go.
Season with salt and pepper.
Gently toss the the arugula, sweet potatoes, avocado and orange segments into the remaining dressing.
Divide the quinoa between plates and top with the arugula salad. Sprinkle over the goat cheese and remaining cashews.