A bowl built entirely from the organic produce aisle — hearty quinoa, seasonal roasted vegetables, creamy avocado, and a tahini-lemon dressing that ties every colour and texture together into a satisfying midday meal.
Ingredients
Bowl Base
- 200 g organic tricolor quinoa
- 1 medium organic sweet potato, cubed
- 1 cup organic chickpeas, drained
- 1 organic zucchini, sliced into half-moons
- 1 cup organic purple cabbage, shredded
- 1 ripe organic avocado
Tahini-Lemon Dressing
- 3 tbsp organic tahini
- Juice of 1 organic lemon
- 1 tbsp organic maple syrup
- 1 small clove organic garlic, grated
- 2–3 tbsp warm water to thin
- Pinch of sea salt
How to Build Your Bowl
Preheat your oven to 200 degrees Celsius. Toss the sweet potato cubes and zucchini slices with a tablespoon of olive oil, a pinch of cumin, and salt. Spread them on a lined baking sheet and roast for twenty-five minutes, turning once, until they are golden at the edges and tender through.
While the vegetables roast, rinse the quinoa and cook it in lightly salted water according to the packet directions — usually about fifteen minutes. Fluff with a fork and let it cool slightly. Whisk together all dressing ingredients in a small bowl, adding warm water a tablespoon at a time until it reaches a pourable consistency.
Divide the quinoa between two wide bowls. Arrange the roasted vegetables, shredded cabbage, and chickpeas in sections around the quinoa. Fan the avocado slices across the centre. Drizzle the tahini-lemon dressing generously over everything, finish with a scattering of sesame seeds and fresh microgreens, and serve immediately.
This bowl is endlessly adaptable to whatever is in season at the farm — swap sweet potato for roasted beetroot in winter, or add grilled organic corn in late summer. The dressing keeps in the refrigerator for up to five days, making weekday lunches effortless.
