Recipe Vortex

1 tbsp extra virgin olive oil

1 cup new potatoes sliced in half

1/2 red bell pepper cut into large chunks

1/4 zucchini cut into large chunks

1/4 carrot grated

1-2 radishes sliced

30 g quinoa

1 tsp dried thyme

1 tsp sweet paprika

1 tsp turmeric

1 tsp pumpkin seeds

1 tsp vegetable bouillon optional

1 green onion optional

small handful coriander diced

pinch pink himalayan salt to taste

1 tbsp tahini

1 tsp maple syrup

2 tbsp warmed water

Preheat the oven to 400F and line a baking tray with parchment paper. Once at temperature, add the new potatoes, red bell pepper and zucchini. Drizzle with olive oil and sprinkle with sweet paprika and turmeric. Bake for approximately 30 minutes or until the vegetables and potatoes are tender.

Prepare the quinoa to packet instructions, adding the thyme and vegetable bouillon to the water if using.

Make the tahini dressing by stirring together the tahini, maple syrup and water until it becomes a creamy sauce. Add more water if you prefer a thinner consistency.

Make your bowl by adding the new potatoes, quinoa mix and roasted vegetables. Add the radishes and grated carrot and drizzle over the tahini dressing. Top with the coriander, pumpkin seeds and green onion.

Serve immediately and enjoy!