Ingredients
- 100 g quinoa, rinsed
- 400 g tin chickpeas, drained and patted dry
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 150 g purple sprouting broccoli or tenderstem broccoli
- 100 g asparagus or green beans
- A handful of spinach or watercress
- 6 radishes, sliced
- 1 avocado, sliced
- 2 tbsp sauerkraut or kimchi
- 1 tbsp mixed seeds (pumpkin, sunflower, sesame)
For the lemon-tahini dressing
- 3 tbsp tahini
- Juice of 1 lemon
- 1 small garlic clove, crushed
- 3–4 tbsp water
- A pinch of salt
Method
- Cook the quinoa: simmer the quinoa in twice its volume of water for 15 minutes, until the water is absorbed. Cover and leave to steam for 5 minutes.
- Roast the chickpeas: heat the oven to 200°C (180°C fan). Toss the chickpeas with the oil, paprika, cumin and salt, and roast for 20–25 minutes until crisp.
- Cook the greens: steam the broccoli and asparagus for 3–4 minutes, until bright green and just tender.
- Make the dressing: whisk the tahini, lemon juice and garlic, then add water a little at a time until smooth and pourable.
- Assemble: divide the quinoa between two bowls and arrange the chickpeas, greens, radishes, avocado and sauerkraut on top. Drizzle with dressing and scatter with seeds.
Why it's good for you: A well-built bowl brings together protein, healthy fats, fibre and plenty of colour in one meal. Tahini, made from sesame seeds, is rich in calcium and healthy fats, and fermented sauerkraut adds friendly bacteria. Bitter spring greens and radishes help to wake up digestion. (Read more in Bitter Is Better.)
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