Tahini Temptation Bowl

Made from ground sesame seeds, tahini can be found down the health foods isle at your local supermarket. Providing a creamy texture to this ‘build your bowl’ that perfectly complements the earthy flavors of kumara and quinoa.

INGREDIENTS

• 1 Tbsp olive oil

• 200g raw kumara, cubed

• 1-2 cups of any veg that are nearing their expiry date, we used cauliflower & cucumber

• Salt & pepper, to taste

• 60g dry weight quinoa

• 3/4 cup of sodium reduced stock

• 1/2 cup of water

• 100g edamame beans

• 4 large eggs

Dressing:

• 50g tahini

• 3-4 Tbsp water

• 1 tsp soy sauce

• 1 Tbsp lemon

• 1 clove garlic, finely diced

• 1 Tbsp rice wine vinegar

• Salt & pepper, to taste

METHOD

1. Preheat oven to 200°C. Toss the cubed kumara and cauliflower (or whatever veg you decided to use that tastes delicious roasted!) with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

2. Rinse the quinoa under cold water. In a saucepan, combine the quinoa, sodium-reduced stock, and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3. While quinoa is cooking, preparing any other vegetables you decided to use - chop, slice, and dice.

4. Cook edamame beans as per packet instructions. Set aside.

5. To cook the eggs, bring a pot of water to the boil. Gently add the eggs and reduce the heat to a simmer. For soft-centered eggs, cook for 6-7 minutes. Remove the eggs and place them in a cold water bath to stop cooking. Peel when ready to serve.

6. To make the dressing, add all ingredients to a jar. Shake until thick. Adjust water as needed and season with salt and pepper.

7. In a bowl, layer the cooked quinoa, roasted kumara, vegetables, edamame beans, and top with a sliced egg. Drizzle generously with tahini dressing.

Serves 2

Nutritional Information: per serving

Calories: 599kcal

Protein: 30g

Fat: 33g

Carbohydrate: 45g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE