How To Make Roast Asparagus Bowls with Tahini Lemon Dressing
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 bunch of asparagus, ends trimmed
- 2 tbsp olive oil
- Salt, to taste
- 1 cup quinoa
- 2 cups vegetable broth
- 1/4 cup tahini
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 2 tbsp water
- Freshly ground black pepper, to taste
- 1 tbsp chopped fresh parsley
- 1 tbsp sesame seeds
Instructions
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Preheat oven to 425°F (220°C).
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Place trimmed asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat evenly.
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Roast asparagus in the preheated oven for 12-15 minutes, or until tender and slightly charred.
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While the asparagus is roasting, cook quinoa according to package instructions using vegetable broth instead of water.
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In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, water, salt, and black pepper until smooth and creamy.
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Once the quinoa and asparagus are cooked, divide the quinoa into bowls. Top with roasted asparagus.
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Drizzle the tahini lemon dressing over the asparagus bowls.
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Garnish with chopped parsley and sesame seeds.
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Serve warm and enjoy!
Nutrition
- Calories : 250kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 33g
- Dietary Fiber : 7g
- Sugar : 2g
- Protein : 9g
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