Preheat oven to 190 degrees Celsius. Line two baking trays with baking paper.
On the first baking tray, add the potato, sweet potato and carrots. Drizzle with half of the oil, paprika and sea salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
On the second baking tray, add the cabbage, red capsicum and broccolini. Drizzle with the remaining oil, paprika and sea salt. Toss to combine.
Once the potatoes and carrots have been cooking for 10minutes, add the second tray to the oven and bake for around 15-20 minutes.
To serve, place cooked quinoa in two bowls and divide the vegetables evenly. Garnish with avocadoand season with a dressing of your choice and sesame seeds. Enjoy!
There is no limit to what you can add to a frittata. This versatile dish will taste amazing with most things you throw into it, plus it’s a great way to get the kids to eat their vegetables! This frittata…