Easy vegan recipe for 2 people, takes only 25 mins; recipe has red onion, rapeseed oil, asparagus, cherry tomatoes, sunflower seeds, vegetable bouillon powder, quinoa, tahini, lemon, garlic clove, tamari, rocket and aduki beans.
Roast asparagus bowls with tahini lemon dressing
Course: Easy vegan
Servings
2
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 1 large garlic clove, finely grated
- Red Onion: 2 red onions, halved and thickly sliced
- Rocket: 2 good handfuls rocket
- Lemon: 1/2 lemon, juiced
- Cherry Tomatoes: 160g cherry tomatoes
- Tahini: 2 tsp tahini
- Rapeseed Oil: 2 tsp rapeseed oil
- Quinoa: 120g quinoa
- Tamari: 2 tsp tamari
- Asparagus: 250g pack asparagus, woody ends trimmed
- Sunflower Seeds: 2 tbsp sunflower seeds
- Vegetable Bouillon Powder: 1 tsp vegetable bouillon powder
- Aduki Beans: 400g aduki beans in water, drained
Directions
- Heat oven to 220C/200C fan/gas 7. Toss the onions in 1 tsp rapeseed oil and roast on abaking sheetfor 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.Whiskthe 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.
