Quinoa, chickpeas, greens and Nuveg’s cinnamon butternut, finished with a creamy tahini drizzle. It’s easy to prep ahead, and because the butternut is already cubed and portioned, there’s no peeling, chopping or long roasting.
Serves: 4 | Prep: 10 min | Cook: 15 min | Total: 25 min
For the bowls
- 1 box Nuveg Butternut with Cinnamon (4 x 80 g portions)
- ⅔ cup (120 g) quinoa, rinsed
- 1⅓ cups (330 ml) water
- 2 cups baby spinach
- 2 cups chickpeas (1 x 400 g tin), drained and rinsed
- Paprika, for the chickpeas
- Salt and pepper
- Toasted sesame seeds, to serve
Tahini drizzle
- ¼ cup (60 ml) tahini
- 2 Tbsp toasted sesame oil
- 1 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp water
- 2 Tbsp soy sauce
- 2 spring onions, chopped
- 1 large garlic clove, chopped
- ¼ tsp each salt and freshly ground black pepper
Method
- Make the drizzle. Blend all the drizzle ingredients until smooth and creamy. If it’s too thick, add a splash more water. Set aside.
- Cook the quinoa. Bring the quinoa and water to a boil. Turn the heat down, cover and simmer for 12 to 15 minutes, until the water is absorbed. Take it off the heat, leave it covered for 5 minutes, then fluff with a fork.
- Toast the sesame seeds. Toss them in a dry pan over medium heat for 2 to 3 minutes, until golden. Keep an eye on them because they burn quickly.
- Heat the butternut. Cook the Nuveg butternut portions following the pack instructions.
- Season the chickpeas. Toss the chickpeas with paprika, salt and pepper.
- Build the bowls. Divide the quinoa, butternut, spinach and chickpeas between 4 bowls. Add the tahini drizzle and top with toasted sesame seeds.