This gut-loving, hormone-friendly meal is packed with fibre-rich veggies, protein, and healthy fats from quinoa and seeds. Topped with a creamy tahini sauce, it’s a satisfying blend of balance and flavour that feeds your soul!
Spread the veggies on a baking tray and season (I used smoky paprika, oregano, rosemary & thyme, salt & pepper, and olive oil). Roast at 200°C for 35-45 minutes, turning them as they roast.
Prepare the tahini sauce by blending 1-2 tablespoons tahini, lemon juice, garlic, salt & pepper. I add a small ice cube to get a silky consistency!
Cook the quinoa for 9 minutes and then place it in a tray (or air fryer) with sunflower & flaxseeds, season as desired, and bake at 185°C for 20 minutes (stirring halfway) or until very crispy (keep checking on it so that it doesn’t burn)
