Roast asparagus bowls with tahini lemon dressing

5-a-day asparagus calcium cherry tomatoes fibre folate iron low fat quinoa tahini tamari vegan

N/A

Source

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

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.

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.

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.