To support my body through the back end of winter i've ben fuelling myself with more cooked foods. You can read more about it here

This has been an easy go to dinner, to substitute when I would normally whip up a salad. It's so simple and tasty, plus the quinoa makes you feel full. You could also eat this cold for lunch.

Gluten free, vegan, refined sugar free

Serves two


1 zucchini chopped
1 carrot chopped
1 sweet potato peeled and chopped 
1/4 small mushroom cups 
1 brown onion chopped into large chunks 
1/2 beetroot chopped 
1 potato washed and thinly sliced 
3 tbsp coconut oil 
2 tsp dried chilli flakes

3/4 cup quinoa 
1 1/3 cups water
Fresh coriander to garnish


Preheat the oven to 200 degrees Celsius 

Cut your veggies according to the notes above

Spread the veggies across two trays. I like to put the potato chips on one tray and everything else on another. 

If your coconut oil is melted drizzle it over the veggies evenly otherwise, smash it in with your hands. Bake for approximately 30 minutes until mixed veggies are soft and lightly brown, and potato chips are crunchy. 

While the veggies are cooking, cook quinoa on the stove top by combining with the water in a saucepan. Bring to the boil them reduce to a simmer until all the water has absorbed. Stir occasionally to avoid sticking. 

Mix your veggies with the quinoa, and serve with chips on top. Sprinkle with coriander. Enjoy! 


Kate Caddle

Kate Caddle is a life coach, writer, & intimate event facilitator.

She works with women whose lives look great on paper, but don’t feel so great on the inside. Helping them overcome jealousy, comparison and perfectionism, so they can take back their power, stop playing victim, and show up in their full potential.