Ingredients
- 150g quinoa, rinsed
- 1 courgette, sliced into half-moons
- 1 red pepper, deseeded and sliced
- 1 x 400g tin chickpeas, drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 80g baby spinach
- ½ red cabbage, finely shredded
- 1 avocado, sliced
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp warm water
Method
- Preheat oven to 200°C. Toss courgette, pepper and chickpeas with olive oil and paprika on a baking tray. Roast for 25 minutes.
- Cook quinoa according to packet instructions (usually 15 min in double the water). Fluff with a fork.
- Make the dressing: whisk tahini, lemon juice, garlic and warm water until smooth. Season to taste.
- Divide spinach and red cabbage between bowls. Add quinoa, roasted veg and avocado.
- Drizzle generously with tahini dressing and serve.
Tips
Meal-prep friendly — store components separately and assemble fresh. Keeps 3 days in the fridge.