Description
A vibrant bowl featuring roasted asparagus, blanched green beans, quinoa, and creamy lemon-tahini drizzle.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 8 oz green beans
- 1 block (14 oz) extra-firm tofu
- 1 tbsp cornstarch
- 2 tbsp oil for searing
- 3 tbsp tahini
- 1 lemon, juiced
- 1 garlic clove
- 2 tbsp water (to thin dressing)
- 1 tsp maple syrup
- Mixed baby spinach or arugula
- Sliced avocado
- Fresh herbs (e.g., parsley, cilantro)
Instructions
- Start by rinsing the quinoa, then simmer it with water and a pinch of salt for 15 minutes covered; rest for 5 minutes off heat.
- Roast asparagus tossed with olive oil, salt, and pepper at 425°F for 10–12 minutes until tender-crisp.
- Blanch green beans in boiling salted water for 3–4 minutes, then shock in ice water.
- Press and cube the tofu, toss with cornstarch, and pan-sear in oil over medium-high heat until golden (around 4 minutes per side).
- Whisk or blend dressing ingredients: tahini, lemon juice, garlic, water, maple syrup, salt, and pepper.
- Assemble bowls with quinoa, greens, roasted asparagus, green beans, tofu, avocado, and herbs; drizzle with dressing.
Notes
Serve warm or at room temperature. For added flavor, finish with lemon juice and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting, blanching, searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg