Roast asparagus bowls with tahini lemon dressing - Good Food Middle East

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