Ingredients
Serves: 2
INGREDIENTS
DRESSING
Method
- Place the quinoa and water in a small saucepan and bring to a boil over medium–high heat, then reduce the heat and cook with the lid partially on until all the water has evaporated. Set aside.
- Heat 1 tbsp of the oil in a frying pan on medium heat, then add the sliced sweet potato and fry for about 3–4 minutes on each side. The potatoes should be slightly golden on the outside and soft on the inside. Set aside.
- Using the same frying pan, add the remaining 1 tbsp of oil followed by the baby spinach. Cover with a lid and let the spinach wilt down. Give it a quick stir then add the garlic. Stir again and season to taste. Set aside.
- To make the tahini dressing, place all the ingredients in a jar and shake well. The dressing will keep in the fridge for up to 1 week.
- To serve, arrange the quinoa, sweet potato, garlic baby spinach, chickpeas, avocado, and fermented vegetables into bowls, then drizzle with the tahini dressing.
- Enjoy with a squeeze of fresh lemon or store in the fridge for up to 3 days in an airtight container, leaving off the fermented vegetables and tahini dressing until ready to serve.
TIP: For the dressing, add as much water as you like to reach the consistency you prefer. This will also vary depending on the tahini you use.
