Toss diced potatoes with 1/2 tbsp of oil, salt and pepper. Then, roast them for 20 minutes at 210°C (410°F).

Meanwhile, simmer the quinoa in a pot with boiling water for 12 minutes. Then, drain it and set aside.

Now, add the tenderstem broccoli to the tray, season with salt and pepper, and roast all for 10 minutes.

In the meantime, sauté the beans with 1/2 tbsp of oil and crushed garlic for 5 minutes.

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.

Finally, divide the quinoa, beans, and roasted veggies among bowls and top with the tahini pesto.