Ingredients
- 1 head cauliflower, cut into florets
- 1 red bell pepper, cut into large pieces
- 1 small pumpkin, peeled, cut into thin small wedges
- 4 teaspoons olive oil
- 4 teaspoons Zesty Lemon Stir-In Paste
- 2 cups baby spinach
- 1 package microwave-ready rice & quinoa
- 1 package (8 ounces) cooked beets, quartered
- 1/4 cup fresh mint leaves, optional
- Zesty Hummus Dressing
- 3 tablespoons hummus
- 4 teaspoons Zesty Lemon Stir-In Paste
- 4 teaspoons olive oil
- 4 teaspoons apple cider vinegar
- 1/2 teaspoon McCormick® Ground Cumin
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Preheat oven to 425˚F. Line a large baking tray with baking paper.
- 2 Place cauliflower, red bell pepper, and pumpkin in a bowl. Drizzle with oil, add Gourmet Garden Zesty Lemon Paste and season well with salt and pepper. Toss to combine.
- 3 Transfer to prepared tray, spreading vegetables to form a single layer. Roast for 20-30 minutes or until vegetables are browned and tender. Cool for 10 minutes.
- 4 Meanwhile combine the dressing ingredients in a screw top jar and shake well. Taste and season with salt and pepper. Set aside.
- 5 Layer spinach, rice, beetroot and roasted vegetables on a serving plate/ bowl. Drizzle salad with dressing and sprinkle with optional mint leaves.
Thai Turkey Glass Noodle Salad with Garlic & Cilantro
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