Rainbow Grain Bowl with Tahini Dressing

• 300 gquinoa, rinsed
• 600 mlvegetable stock
• 600 gsweet potatoes, peeled and cut into 2cm cubes
• 1 tspground cumin
• 1 tspsmoked paprika
• 4 tbspolive oil, divided
• 3 tbsprice wine vinegar
• 2medium carrots, peeled and julienned or coarsely grated
• 1 tspcaster sugar
• 200 gfrozen edamame beans, defrosted
• 200 gred cabbage, finely shredded
• ½lemon, juice only
• 2ripe avocados, halved, stoned and sliced
• 1garlic clove, finely grated
• 3 tbspcold water, plus more to loosen
• 4 tbsptahini
• 1lemon, juice only
• Fine salt and black pepper
• ½ tspdried chilli flakes (optional)
• 2 tbspsesame seeds, toasted (optional)
• 15 gfresh coriander, roughly torn (optional)
• 4flatbreads (optional)
• 160 gpickled cucumber (optional)

Method

1. 1Heat the oven to 220°C fan. Toss the sweet potato cubes with 2 tbsp of the olive oil, ground cumin, smoked paprika and a generous pinch of salt; season properly here, the spices need salt to wake them up. Spread in a single layer on a large baking tray, well spaced. Crowded cubes steam instead of roasting.
2. 2Roast for 25 minutes, turning once at the halfway mark, until the edges are deeply caramelised and the flesh gives easily to a knife tip. While the oven works, combine the julienned carrots with the rice wine vinegar, caster sugar and a pinch of salt in a small bowl. Scrunch with your hands, then leave for at least 15 minutes; the splash of vinegar softens the fibres and sharpens the sweetness.
3. 3Tip the rinsed quinoa and vegetable stock into a medium saucepan. Bring to the boil, then drop to the lowest simmer, lid on, for 13–15 minutes until the liquid is absorbed and the little tails have unfurled; that's the doneness tell. Pull off the heat and leave covered for 5 minutes to steam. Meanwhile, cook the edamame according to its packet instructions, then drain and cool slightly.
4. 4Toss the shredded red cabbage with a squeeze of lemon and a pinch of salt. Scrunch firmly between your hands for a full minute or two until it slumps, deepens to vivid magenta and starts to weep. This is properly seasoning the raw veg; don't skip the salt.
5. 5Whisk the tahini with the lemon juice and grated garlic in a small bowl. It will seize and turn pale and claggy; that's normal. Whisk in the remaining 2 tbsp olive oil and the cold water a tablespoon at a time until it loosens to a pourable, glossy ribbon. The garlic stays raw here, so use one clove and grate it fine; any more and it bullies the sesame.
6. 6Taste the dressing and season with salt and black pepper. Taste again. It should be nutty, lemon-bright and just-savoury.
7. 7Divide the warm quinoa between four shallow bowls. Arrange the roasted sweet potato, scrunched cabbage, pickled carrot ribbons, edamame and sliced avocado in distinct sections over the top; eat with your eyes first.
8. 8Drizzle the tahini dressing over each bowl. Add the optional sesame seeds, coriander and chilli flakes if using, and serve with the optional warmed flatbreads and pickled cucumber.

Per serving

kcal

867

protein

25.2g

fibre

22.4g

carbs

106g

fat

40.9g