Avocado, Edamame & Quinoa Crunch Bowl
Method
Prepare the quinoa: Warm the cooked quinoa in a skillet over medium heat for 3–4 minutes. Stir in the sesame seeds and cook for another minute, allowing them to become lightly toasted. Remove from the heat.
Make the dressing: Whisk together the tahini, lemon juice, ginger, soy sauce, sesame oil and 1–2 tablespoons of water until smooth and creamy.
Build the bowls: Divide the spinach and warm quinoa between two wide bowls. Arrange the edamame, avocado, cucumber, shredded cabbage and carrots in colourful sections over the quinoa.
Add the crunch: Sprinkle generously with pumpkin seeds and toasted sesame seeds.
Finish: Drizzle with the ginger-tahini dressing and garnish with fresh cilantro. Serve immediately while the quinoa is warm.
Vegan option: Naturally vegan — no substitutions needed. For a higher-protein version, increase the edamame to 220 g and add 1 tbsp hemp seeds per serving. Creamy avocado, tender edamame and warm quinoa are balanced by crisp vegetables and crunchy seeds in this colourful power bowl. A ginger-tahini dressing brings everything together with a fresh, nutty flavour, while the combination of quinoa and edamame provides satisfying plant-based protein.
Nutrition Facts
Per serving
