Roast asparagus bowls with tahini lemon dressing served on a plate

Roast asparagus bowls with tahini lemon dressing

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(1 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal583
  • fat18g
  • saturates2g
  • carbs66g
  • sugars17g
  • fibre21g
  • protein28g
  • salt0.9g
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Ingredients

  • 2 red onions, halved and thickly sliced
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 250g pack asparagus, woody ends trimmed
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 160g cherry tomatoes
  • 2 tbsp sunflower seeds
  • 1 tsp vegetable bouillon powder
  • 120g quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 tsp tahini
    Tahini

    Tahini

    ta-hee-nee

    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large garlic clove, finely grated
  • 2 tsp tamari
    Tamari

    Tamari

    tam-aree

    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 2 good handfuls rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 400g aduki beans in water, drained

Method

  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.

  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.

  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.

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Comments, questions and tips

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warvik
13th May, 2018
5.05
So easy, so delicious, and very garlicky so don't eat before a hot date.
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