Roast asparagus bowls with tahini lemon dressing served on a plate

Roast asparagus bowls with tahini lemon dressing

  • Rating: 5 out of 5.2 ratings
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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

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

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    Rating: 5 out of 5.2 ratings
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