A nourishing plant-based bowl packed with roasted vegetables, grains, and a silky lemon tahini dressing. Endlessly customisable and ready in 25 minutes — ideal for meal prep or a quick healthy lunch.
Ingredients
For the bowl
- 1 cup cooked quinoa or brown rice
- 1 can chickpeas, drained and roasted
- 1 large carrot, ribboned
- Half a cucumber, sliced
- A handful of spinach or rocket
- Half an avocado, sliced
- Pickled red onion
For the lemon tahini dressing
- 3 tbsp tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 2–3 tbsp water (to thin)
- Salt to taste
Instructions
- Roast chickpeas at 200°C with olive oil, cumin, and paprika for 20 minutes until crispy.
- Whisk together all dressing ingredients until smooth and creamy.
- Assemble the bowl: start with grains, then arrange vegetables and chickpeas.
- Drizzle generously with the tahini dressing.
- Top with sesame seeds and fresh herbs.
Tips
Make a double batch of the dressing — it keeps in the fridge for 5 days and works on everything.