Elevate your lunch with this vibrant, nutrient-dense quinoa bowl! Packed with colourful veggies, plant-based protein, and a creamy turmeric tahini sauce, it’s the perfect anti-inflammatory meal to keep you energised all afternoon. 🌟
Ingredients
For the Bowl:
1 cup (150g) cooked quinoa 🍚
1 cup (150g) roasted sweet potatoes, diced 🍠
1/2 cup (75g) cooked chickpeas 🌱
1 cup (150g) steamed broccoli florets 🥦
1/2 avocado, sliced 🥑
A handful of mixed greens (e.g., spinach, arugula) 🥬
1 tbsp toasted pumpkin seeds (optional) 🌻
For the Turmeric Tahini Sauce:
2 tbsp tahini 🌱
1/2 tsp ground turmeric ✨
Juice of 1/2 lemon 🍋
1 tbsp olive oil 🍃
1-2 tbsp water (to adjust consistency)
Pinch of salt and pepper 🧂
Instructions
Prepare the Quinoa: Cook quinoa according to package instructions, or use pre-cooked quinoa for convenience.
Roast the Sweet Potatoes: Preheat oven to 200°C (400°F), toss sweet potato cubes with olive oil, salt, and pepper, and roast for 20-25 minutes until tender.
Steam the Broccoli: Steam broccoli florets for 3-4 minutes until bright green and tender-crisp.
Make the Sauce: In a small bowl, whisk together tahini, turmeric, lemon juice, olive oil, salt, and pepper. Add water gradually until you reach your desired creamy consistency.
Assemble the Bowl: Layer cooked quinoa, roasted sweet potatoes, chickpeas, steamed broccoli, avocado slices, and mixed greens in a bowl.
Drizzle the Sauce: Generously drizzle the turmeric tahini sauce over the top. Sprinkle with pumpkin seeds if using.
Serve and Enjoy: Mix everything together and enjoy your colourful, nourishing lunch!
Nutritional Benefits
Quinoa: A complete protein rich in essential amino acids.
Turmeric: A powerful anti-inflammatory spice.
Avocado: Loaded with healthy fats and vitamins.
Sweet Potatoes: High in beta-carotene for skin and immune health.
Tahini: A source of plant-based calcium and healthy fats.
