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Roasted veg and chicken grain bowl

Roasted veg and chicken grain bowl

Total Time
40 min
10 min
30 min
With a tangy dressing and crispy kale for added crunch, this colourful, veggie-packed bowl ticks all the boxes for a tasty and nutritious lunch.


Butternut pumpkin

200 g, cut into 2cm pieces


1 medium, sliced

Button squash

2 individual, cut into 2cm pieces


1 cup(s), (30g) coarsely chopped


¼ cup(s), (45g), rinsed

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Lemon juice

1 tsp

Ground turmeric

1 pinch

Cooked skinless chicken breast

90 g, chopped

Fresh flat-leaf parsley

1 tbs, chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Line a baking tray with baking paper.
  2. Toss pumpkin, zucchini and squash together on prepared tray, then spread out evenly. Lightly spray with oil, season with salt and pepper and bake for 15 minutes. Remove from oven, turn vegetables over and add kale to tray. Bake for a further 15 minutes or until vegetables are tender and kale is crispy.
  3. Meanwhile, cook quinoa following packet instructions, until just tender.
  4. Stir yoghurt, lemon juice and turmeric in a small bowl to combine. Layer quinoa, vegetables, chicken and parsley in a shallow bowl. Drizzle over yoghurt dressing to serve.


TIP: Kale stems can be quite tough. To fully remove stems, lay a leaf upside down on a cutting board and cut a V shape along both sides of the stem, leaving you with just the leaf. You can freeze the stems and blend them into soups for extra flavour and nutrients.