Roast asparagus bowls with tahini lemon dressing
Ingredients
- 2 red onions halved and thickly sliced
- 2 tsp rapeseed oil
- 250g pack asparagus woody ends trimmed
- 160g cherry tomatoes
- 2 tbsp sunflower seeds
- 1 tsp vegetable bouillon powder
- 120g quinoa
- 2 tsp tahini
- ½ lemon juiced
- 1 large garlic clove finely grated
- 2 tsp tamari
- 2 good handfuls rocket
- 400g aduki beans in water, drained
Instructions
Roast asparagus bowls with tahini lemon dressing serves 2 original recipe by BBC Good Food.
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