Sweet Potato, Quinoa and Black Bean Bowl
with Herby Tahini
There is nothing like digging into a hearty bowl with many delicious surprises! In this recipe the herby green tahini dressing brings all the components together.
Cals 635 · Prot 23 · Carbs 106 · Fat 15
Vegan
35 min
There is nothing like digging into a hearty bowl with many delicious surprises! In this recipe the herby green tahini dressing brings all the components together.
Cals 635 · Prot 23 · Carbs 106 · Fat 15
Vegan
Ingredients
Roast
Sweet potatoes
400 Grams
Red pepper
1 Piece
Black beans
240 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Quinoa
White quinoa
100 Grams
Water
250 ML
Vegetable stock cube
15*
1 Piece
Dressing
Garlic cloves
1 Piece
Spring onion
40 Grams
Fresh parsley
15 Grams
Lemon
1 Piece
Tahini
3*
40 Grams
Water
50 ML
Olive oil
2 Tbsp
Maple syrup
20 ML
Salt
0.5 Tsp
For bowls
Baby gem lettuce
2 Piece
Walnuts
2*
30 Grams
Allergens
*15 Celery, *3 Sesame Seeds, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2215 / 635 |
| Fats (g) | 14.9 |
| of which saturated (g) | 0.3 |
| Carbohydrates (g) | 106 |
| of which sugars (g) | 25.7 |
| Fibers (g) | 21.3 |
| Proteins (g) | 23.2 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast
- Preheat the oven to 200°C/180°C fan.
- Peel and chop the sweet potatoes into bite-sized pieces.
- Deseed and chop the pepper into large chunks.
- Add the sweet potatoes and peppers to a lined baking tray.
- Drizzle with oil and season with a generous pinch of salt.
- Roast for 25 min or until all the ingredients are nicely roasted.
Tip! If you are cooking for 3 or 4, you might wish to use two trays.
2 Boil quinoa
- Meanwhile, add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve.
- Add the measured water to a pot and bring it to a boil.
- Add the quinoa and 0.5 stock cube.
- Reduce the heat, cover and simmer for 15 min or the quinoa is tender. Drain any excess liquid.
- Drain and rinse the black beans.
- Once the quinoa is cooked, stir through the black beans. Keep covered until ready to serve.
Tip! Rinsing quinoa with warm water before cooking increases its flavour by removing the bitter taste.
3 Prep dressing
- Meanwhile, peel and roughly chop the garlic.
- Roughly chop the spring onion and the parsley.
- Slice the lemon into wedges.
Tip! You might wish to store your lemons at room temperature, rather than in the fridge - that way they are much juicier.
4 Blend dressing
- Add the garlic, spring onion, parsley, tahini, measured water, olive oil, the juice of 3/4 of the lemons, half of the maple syrup, and a pinch of salt to a blender or a food processor.
- Blend into a smooth dressing.
- Adjust the taste to your liking, with more lemon juice, maple syrup and/or salt.
5 Prep toppings
- Trim and chop the baby gem lettuce into strips.
- Roughly chop the walnuts.
6 Serve
- Serve the quinoa and black beans topped with the roasted sweet potatoes and peppers.
- Add the baby gem lettuce and drizzle generously with the herby tahini dressing.
- Garnish with the chopped walnuts and any remaining lemon wedges.
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