Brussels sprouts grain bowl

SERVES 2 PREP 10 mins COOK 35 mins EASY V

½ butternut squash (about 300g), peeled and chopped into 2cm cubes

1 tbsp olive oil

170g brussels sprouts, halved

1 tbsp tahini

2 tsp maple syrup

1 lemon, zested and juiced

50g pumpkin seeds

200g pouch cooked grains (we used quinoa)

2 tbsp hummus handful of soft herbs (coriander, parsley, mint or dill, or a mixture), roughly chopped

1 Heat the oven to 200C/180C fan/ gas 6. Toss the squash in half the oil on one end of a baking tray. Season. Roast for 20 mins, stirring halfway. Add the sprouts to the other end of the tray, drizzle with the rest of the oil, season and roast for 15 mins more until the squash is tender and the sprouts crisp.

2 Mix the tahini, maple syrup, lemon juice and zest together in a small bowl to make a dressing, adding a drizzle of water to loosen if it’s too thick. Toast the pumpkin seeds in a dry frying pan over a low heat until they start to pop.

3 Heat the grains following pack instructions, then divide between two bowls. Top with the roasted veg, the hummus, pumpkin seeds and herbs. Drizzle with the dressing and toss everything together just before serving.

GOOD TO KNOW vegan • folate • fibre • vit c • iron • 2 of 5-a-day • gluten free

PER SERVING 628 kcals • fat 32g • saturates 4g •

carbs 55g • sugars 16g • fibre 16g • protein 21g • salt 0.4g