Roast asparagus bowls with tahini lemon dressing
- Preparation and cooking time
- Serves 2
Enjoy five of your 5-a-day with this dish, a tasty mix of asparagus, quinoa, aduki beans, onion and cherry tomatoes. It's packed with nutrients, and vegan too
- 2 red onions , halved and thickly sliced
- 2 tsp rapeseed oil
- 250g pack asparagus , woody ends trimmed
- 160g cherry tomatoes
- 2 tbsp sunflower seeds
- 1 tsp vegetable bouillon powder
- 120g quinoa
- 2 tsp tahini
- ½ lemon , juiced
- 1 large garlic clove , finely grated
- 2 tsp tamari
- 2 good handfuls rocket
- 400g aduki beans in water, drained
- STEP 1
Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on a baking sheet for 10 mins. Coat the asparagus with the remaining oil and spread over another sheet. After 10 mins, add the asparagus to roast with the onions for 5 mins. Add the tomatoes and sunflower seeds and roast for 5 mins. The onions should be charred, the asparagus tender, the seeds toasted and the whole tomatoes near bursting.
- STEP 2
Meanwhile, tip the bouillon and quinoa into a pan. Add 360ml water, cover and simmer for 20 mins until tender and the water has been absorbed. Whisk the tahini and lemon juice with 3 tbsp warm water, the garlic and tamari to make a dressing.
- STEP 3
Pile the quinoa into bowls, top with rocket, spoon over half the dressing, add a pile of beans with the tomatoes, then a separate pile of the asparagus and onions. Spoon over the remaining dressing and scatter over the sunflower seeds. Will keep in the fridge for two days.