roast veggie salad with chicken & grains
Prep: 10min | Cooking: 30min
2 potatoes, diced
2 sweet potatoes, diced
2 zucchinis, sliced
1 onion, cut into 8ths
2 garlic cloves, finely chopped
1/2 cup quinoa
1/2 cup bulgur
juice from 1 lemon
1 tbsp runny honey
1/4 cup olive oil for dressing
2 tsp paprika
1 tsp oregano
4 chicken schnitzels
4 tbsp pine nuts or other chopped nuts of choice
1 lettuce, leaves torn
4 tbsp hummus
Heat oven to 200°C. In a large baking dish or tray, spread out potatoes, sweet potatoes, zucchinis, and onion. Season with salt, pepper, and garlic. Season potatoes with 1 tsp paprika and 1/2 lemon juice. Drizzle all vegetables with some olive oil and roast in oven 30 min.
Meanwhile, toast pine nuts until browned, and set aside.
Simmer quinoa and bulgur together in 2 cups water with a little salt and vegetable stock powder, covered, for 10 min. Once ready, season to taste with a little salt and pepper.
For the dressing, pour remaining lemon juice in a jar, along with the runny honey, 1/4 cup olive oil, 1/4 tsp salt, 1/4 tsp pepper. Shake well until combined.
Season chicken with salt, pepper, 1 tsp paprika, the oregano and some olive oil. Fry for 10 min on one side, then 5 min on the other until the chicken is ready. Assemble salad bowls meanwhile with grains, vegetables, and fresh salad. Cut chicken into strips and distribute in the bowls.
Drizzle dressing over salad, add a dollop of hummus on top of the quinoa, sprinkle pine nuts on top.