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Roast asparagus bowls with tahini lemon dressing

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

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 583
  • Carbohydrates 66
  • Saturated Fat 2
  • Sugar 17
  • Protein 28
  • Fat 18
  • Fibre 21
  • Salt 0.9

Nutrition per serving

  • Calories 583
  • Carbohydrates 66
  • Saturated Fat 2
  • Sugar 17
  • Protein 28
  • Fat 18
  • Fibre 21
  • Salt 0.9

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 beansin 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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