Elevate your lunch with this vibrant, nutrient-dense quinoa bowl! Packed with colourful veggies, plant-based protein, and a creamy turmeric tahini sauce, itβs the perfect anti-inflammatory meal to keep you energised all afternoon. π
Ingredients
For the Bowl:
1 cup (150g) cooked quinoa π
1 cup (150g) roasted sweet potatoes, diced π
1/2 cup (75g) cooked chickpeas π±
1 cup (150g) steamed broccoli florets π₯¦
1/2 avocado, sliced π₯
A handful of mixed greens (e.g., spinach, arugula) π₯¬
1 tbsp toasted pumpkin seeds (optional) π»
For the Turmeric Tahini Sauce:
2 tbsp tahini π±
1/2 tsp ground turmeric β¨
Juice of 1/2 lemon π
1 tbsp olive oil π
1-2 tbsp water (to adjust consistency)
Pinch of salt and pepper π§
Instructions
Prepare the Quinoa: Cook quinoa according to package instructions, or use pre-cooked quinoa for convenience.
Roast the Sweet Potatoes: Preheat oven to 200Β°C (400Β°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.