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Quinoa Bowl with Tahini and Sun-Dried Tomato Dressing


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5 from 2 reviews

  • Total Time: 40 mins
  • Yield: 3-4 1x

Ingredients

Units Scale
  • 1/2 cup of quinoa
  • 1 medium sweet potato
  • 1 tbsp olive oil
  • 2 celery stalks
  • 1 can of black beans
  • 10 cherry tomatoes
  • 2 large handful of arugula
  • 1 scallion
  • handful of pine nuts
  • 1/4 cup of cashews (soaked)
  • 1/4 cup of water
  • 5 sun-dried tomatoes
  • 1 tbsp tahini
  • juice of 2 limes
  • bunch of basil
  • salt, pepper


Instructions

  1. Peel sweet potatoes and cut them into fry shaped pieces. Toss them with olive oil, salt and pepper and bake for about 30 minutes at 200°C.
  2. Cook quinoa in one cup of water. Drain and let cool a bit.
  3. Cut scallion and celery into small pieces, drain beans, half tomatoes, and add to a big bowl with the arugula, drained quinoa, pine nuts and baked sweet potatoes.
  4. For the dressing add soaked cashews, water, sun-dried tomatoes, tahini, lime juice, fresh basil, salt and pepper to a food processor and blend until smooth. Pour over the salad. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 30 mins