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