Zesty Tahini Turmeric Bowl
Veggie, Vegetarian, Gluten-Free · Sauce
30 min
Cook time
4
Servings
408
Calories
4
Steps
- Cook Grains: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of quinoa, cover, and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Prepare Sauce: In a small bowl, whisk together 1/4 cup tahini, juice of 1 lemon, 1 tablespoon apple cider vinegar, 1 minced garlic clove, 1 teaspoon turmeric, 1/2 teaspoon cumin, and salt and pepper to taste. Gradually add 2-4 tablespoons of warm water to achieve a pourable consistency.
- Assemble Bowls: Divide the cooked quinoa among four bowls. Top each with 1/4 of the sliced cucumbers, tomatoes, red onions, and chickpeas. Drizzle the tahini turmeric sauce generously over each bowl.
- Garnish and Serve: Sprinkle chopped parsley over each bowl and add a quarter of an avocado, sliced, to each. Serve immediately.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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