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This hearty quinoa salad is perfect when your body craves a nourishing and healthy meal.
In under 500 calories, each bowl is a real powerhouse of fibres, plant-based proteins, and vitamins.
Health
Time
35mCost
458 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
4
Toss diced potatoes with 1/2 tbsp of oil, salt and pepper. Then, roast them for 20 minutes at 210°C (410°F).
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
Meanwhile, simmer the quinoa in a pot with boiling water for 12 minutes. Then, drain it and set aside.
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
Now, add the tenderstem broccoli to the tray, season with salt and pepper, and roast all for 10 minutes.
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
In the meantime, sauté the beans with 1/2 tbsp of oil and crushed garlic for 5 minutes.
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
In a food processor, blitz basil, tahini, garlic, and the zest and juice of the lemon until smooth. Add a bit of water to loosen up the sauce.
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
Finally, divide the quinoa, beans, and roasted veggies among bowls and top with the tahini pesto.
| Fresh Basil | 50g |
|---|---|
| Tahini | 2tbsp |
| Garlic Cloves | 1 |
| Lemon | 1 |
| Sweet Potato | 300g |
|---|---|
| Dry Quinoa | 200g |
| Extra Virgin Olive Oil | 1tbsp |
| Tenderstem Broccoli | 280g |
| Garlic Cloves | 1 |
| Canned Black Beans (drained weight) | 480g |
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