Quinoa Bowl with Roasted Vegetables

• 200g cooked quinoa
• 1 sweet potato, cubed
• 1 red bell pepper
• 1 broccoli, cut into florets
• 1 avocado
• 200g cooked chickpeas
• 3 tbsp tahini
• 1 lime
• Water
• Garlic

👨‍🍳 Step-by-step instructions

1. 1

   Roast sweet potato, bell pepper, and broccoli with oil and salt at 200°C for 25 minutes.

2. 2

   Crisp the chickpeas in an air fryer or skillet.

3. 3

   Whisk tahini with lime juice, water, and garlic until a smooth, fluid sauce forms.

4. 4

   Assemble the bowl: quinoa base, roasted vegetables, avocado, chickpeas.

5. 5

   Drizzle with tahini sauce and sprinkle with toasted sesame seeds.

💡 Chef's tip

Tahini emulsifies by adding cold water gradually while you whisk. Start with a tablespoon and add more until you reach a pourable sauce.

📝 Our take

A quinoa and roasted vegetable bowl seems simpler than it actually is when made properly. The key is in the contrast of textures: fluffy quinoa, caramelised vegetables, crispy chickpeas, and the tahini dressing that ties everything together. Genuinely satisfying, not just superficially healthy.

🍷 Wine & food pairing

Sparkling water with lemon and fresh herbs, or cold ginger tea. An unoaked white wine like Austrian Grüner Veltliner works well too.

Suggested wine: Grüner Veltliner austriaco o Txakoli del País Vasco