Brocolli Bowl with Toasted Seeds &
Orange Tahini Dressing
We can all fall into a rut, using the same ingredients and making the same meals. An easy way to shake up mealtimes is with a different dressing. It’s been very warm here so I felt like something fresh and tangy, queue the orange tahini sauce. While there are a few different elements involved in this recipe, it’s very straightforward to make. The sauce just requires the ingredients to be chucked in a blender, the sweet potatoes keep their skin on, the toasted seeds are made in minutes with no mess and the cashew kievs are optional…
Broccoli Bowl with Orange Tahini Dressing
- 2 medium sweet potatoes or 1 large
- 2 red onions or equivalent shallots
- 200g tenderstem broccoli (or 100g tenderstem broccoli + 100g fine beans)
- 100g quinoa
- 1 orange
- 3 tbsp tahini
- 2 tbsp mixed seeds
- 1 garlic clove
- Avocado oil
- 1 tsp apple cider vinegar
- 1 tsp honey (or date syrup)
- 5 basil leaves (optional)
- Dash of paprika
- Dash of cumin
- Pinch of Himalayan Salt
*Cashew kievs are optional. (Recipe coming soon)
- Set the oven to gas mark 5, 190 degrees Celsius.
- Scrub the sweet potatoes, though leave the skins on. Slice into circular-type pieces then cut in half. (If you want to speed up the cooking time cut your sweet potato pieces smaller.)
- Place the sweet potato pieces in a mixing bowl and drizzle with avocado oil, a good dash of paprika and a pinch of Himalayan salt. Shake well and then place on a baking tray in the oven (top shelf).
- Place the tenderstem broccoli on a baking tray, along with the onions (2) cut into segments and half the orange divided into segments. If you are using fine beans, chop both ends off and add to the tray. 15 minutes after putting the sweet potato in the oven, place the remaining veg in the oven and leave for around 20 minutes (you want the greens cooked yet still crisp).
- Thoroughly rinse 100g quinoa (if can taste bitter if you do not wash) and place in a pan with 200ml water. Add a squeeze of orange juice and a dash of cumin. Simmer for 15 minutes or until the water has gone.
- Make the Orange Tahini Sauce: In a blender, combine the other half of the orange, 1 garlic clove, 3 tbsp tahini, 1 tsp apple cider vinegar, 1 tsp of honey (or date syrup) and 5 basil leaves (optional).
- If using the cashew kievs, grill these now for a few minutes each side under hardened through (I use a griddle pan with no oil).
- In a dry frying pan, add the mixed seeds (2 tbsp) and stir on medium heat for a few minutes until toasted. (Some seeds may jump like popcorn!)
- Compile on your plate: quinoa first, then vegetables (optional: cashew kievs), then sauce and top with the toasted seeds.
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