Roast asparagus bowls with tahini lemon dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 2 red onionshalved and thickly sliced
- 2 tsp rapeseed oil
- 250g pack asparaguswoody ends trimmed
- 160g cherry tomatoes
- 2 tbsp sunflower seeds
- 1 tsp vegetable bouillon powder
- 120g quinoa
- 2 tsp tahini
- ½ lemonjuiced
- 1 large garlic clovefinely grated
- 2 tsp tamari
- 2 good handfuls rocket
- 400g aduki beansin water, drained
Nutrition: Per serving
- kcal583
- fat18glow
- saturates2g
- carbs66g
- sugars17g
- fibre21g
- protein28g
- salt0.9g
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.
