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Roast asparagus bowls with tahini lemon dressing served on a plate

Roast asparagus bowls with tahini lemon dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal583
low infat18g
saturates2g
carbs66g
sugars17g
fibre21g
protein28g
salt0.9g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2018

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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