Curry Roasted Cauliflower Meal Prep

Instructions

1. Preheat the oven to 200°C / 392°F fan-assisted. Add the quinoa to a saucepan and pour in the vegetable stock. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, or until the quinoa has cooked.
2. Transfer the cauliflower to a roasting tray, drizzle over a generous splash of olive oil, sprinkle over pinches of salt and pepper, then scatter over the cumin seeds, coriander and turmeric. Give everything a mix, then roast for 10 minutes. Then add the garlic and raisins to the roasting tray, give everything a mix and roast for a further 5 minutes.
3. Combine the lentils, cherry tomatoes, cucumber, red onion, pinches of salt and pepper and juice from the lime in a bowl, then leave to one side.
4. Before you build the mason jars, make sure the cauliflower and quinoa has cooled fully. Add 4 tbsp of vegan yoghurt to the bottom of a mason jar, followed by half of the chopped mint. Next add half of the cooked quinoa, half of the lentil salad and half of the roasted cauliflower with the raisins and garlic. Finally top with half of the fresh coriander and half of the mixed nuts and seeds. Repeat for the remaining mason jar. Store the mason jars in the fridge for up to 48 hours and serve with freshly squeezed lime juice.