Roasted winter vegetable quinoa bowl with basil hummus dressing

This Roasted winter vegetable quinoa bowl with basil hummus is the perfect dish to get you through the day. Loaded with perfectly roasted seasonal vegetables, fluffy quinoa and a super delicious dressing, it can’t go wrong as a breakfast, lunch or dinner.

1 cup uncooked quinoa, cooked according to package instructions
Juice of half a large lemon
1 medium sweet potato, peeled and cut into 1cm cubes
1 head of beetroot, peeled and cut into 1cm cubes
1 cup Brussels sprouts, de-stemmed and halved
1 medium head broccoli, chopped into florets
¼ head of cabbage, cut into thick strips
2 tbsp olive oil or cooking oil of choice
sea salt and freshly ground black pepper, to taste
½ cup hummus, homemade or store bought
½ cup basil pesto, home-made or store bought
1 tbsp olive oil
¼ cup chopped walnuts, to serve
¼ cup finely chopped spring onions, to serve
1 tbsp hemp seeds, to serve
4 poached eggs, to serve

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