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Roasted Root Veg Bowl with Quinoa & Lemon Garlic Cashew Sauce

Roasted Root Veg Bowl with Quinoa & Lemon Garlic Cashew Sauce


  • Carrots, sliced thickly
  • Baby potatoes, halved
  • Beetroot, sliced into small wedges
  • Sweet potato, sliced into thick chunks
  • Red Onion, cut in half and quartered
  • Whole garlic cloves, peeled
  • Brussels Sprouts, halved
  • Quinoa, cooked according to package
  • Lemon garlic cashew sauce (recipe below)
  • Supergreens with Spirulina Superkraut


  1. Pre-heat oven to 200 C
  2. Prepare all veggies
  3. Place on a baking tray
  4. Drizzle with a small amount of oil
  5. Season with salt and pepper
  6. Bake in pre-heated oven for 25-30 minutes, until slightly golden and tender
  7. Serve on a bed of quinoa, drizzle with lemon garlic cashew sauce and top with our delicious Supergreens with Spirulina to give your gut some loving. 

Lemon garlic cashew sauce


  • 1 cup cashews, soaked in hot water for 20 minutes
  • Juice of half a lemon
  • 1 garlic clove
  • 1/2 tsp dijon mustard
  • salt and pepper to taste
  • Adjust lemon, garlic and mustard to your own tastes


Blend all ingredients together in a blender until smooth. That's it! 

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