For the bowl:

  • 100g cooked Quinoa
  • 35g Snow Peas whole
  • 2 large flat Mushrooms sliced
  • 100g diced and roasted Sweet Potato
  • 1/2 Avocado
  • 1 medium peeled grated Carrot
  • 1 full hand of rocket
  • 1/2 Red Onion diced
  • 1/2 Italian Tomato seeded and diced
  • Sesame seeds

For the dressing:

  • 1/4 cup extra Virgin Olive Oil
  • 1/4 cup Tahini
  • 1 fresh squeezed Lemon
  • 2 teaspoon Dijon Mustard
  • 2 teaspoon Honey
  • Pinch of Salt
  • 2 tablespoon of Water to make it runny (add more if needed)

Bowl prep:

  1. Boil Quinoa in water until soft and set aside to cool down.
  2. In a fry pan, with a little bit of Olive Oil, cook the snow Peas and Mushroom with a little pinch of Salt.
  3.  In a preheated (180 degrees) oven roast the Sweet Potato with Olive Oil and Salt until soft.
  4. Scoop half Avocado and fan it.
  5. Peel the Carrot and grate.
  6. Mix the rocket with the diced Red Onion and Tomato toss with Olive Oil.
  7. Organize in a large bowl all the ingredients one on side of each other and put the fanned Avocado on top.
  8. Add some dressing on top and finish with the Sesame seeds.

Dressing prep:

  1. In a blender add the olive oil, Tahini, Lemon juice, Honey, and Salt and blend until smooth.
  2. Add the water to make it in a dressing texture, you may have to add more or less water depending on the consistency desired.

Serves : 1

Calories per serve : 1325

Macros per serve : 23P/114C/94F