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Sweet and Sour Roasted Vegetables


For Roasted Vegetables:

  • 1 head of cauliflower, separated into florets
  • 1 white onion, sliced
  • 1 red pepper, sliced and seeds removed
  • 18 ounces sliced mushrooms
  • 2 tbsp olive oil
  • 1 tsp black pepper
  • 2 tsp garlic powder

For Quinoa:

  • 1 cup quinoa
  • 2 cups low sodium vegetable broth

For Sauce:

  • 2 SunGold kiwi fruit
  • 1 can 14.5 ounce organic diced tomatoes
  • 3 tbsp pure maple syrup
  • 2 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 cup apple cider vinegar
  • 2 tbsp balsamic vinegar
  • 1 cup low sodium vegetable broth
  • 3 tbsp arrowroot powder


For Roasted Vegetables:
Set oven to 400 degrees F and line a baking sheet with foil. Halve and slice onion and pepper into strips and place on baking sheet with mushrooms. Cut florets from cauliflower and place on sheet. Drizzle oil and sprinkle pepper and garlic powder over veggies and mix then spread out evenly. Bake 30 minutes.

For Quinoa:
Pour quinoa and broth into a medium sauce pan and bring to a boil. Cover and turn to simmer until all liquid is gone – about 20-30 minutes depending on quinoa used.

For Sauce:
In a blender place the tomatoes, syrup, spices, kiwi fruit, apple cider vinegar, balsamic vinegar, and 1/2 cup vegetable broth and blend until smooth. Pour into a medium-size pot and bring to a boil then lower to a simmer. Let cook about 8 minutes to combine flavors.

In a small cup or bowl mix the arrowroot powder and 1/2 cup broth then pour into the sauce. Stir until thick then turn off heat.

To assemble, spoon a layer of the quinoa on the bottom of low serving bowls. Stack with an equal amount of roasted vegetables, top with sauce and serve.

Recipe contributed by Megan Teet of Fitting Into Vegan.

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