Ingredients
Method
1.Preheat oven to 180ºC.
2.Slice sweet potato into ½ inch rounds, cut the ends of the bunch of asparagus and chop Brussels sprouts in half.
3.Toss in olive oil and season lightly with salt and pepper. Roast for 30 minutes or until desired level of crispy.
4.Heat cooked quinoa and portion into 4 bowls. In a wok or large sauce pan cook stir fry kit using ½ the packet of sauce, stirring occasionally.
5.Cook stir fry kit for 4-6 minutes or until vegetables are tender. When all veggies are cooked and finished roasting, portion out into the four bowls. Sprinkle with pepitas.
