Miso-Tahini Quinoa Bowl

Instructions

1. Prepare the Quinoa

   3 min hands-on18 min waiting

   • Rinse the quinoa under cold water to remove bitterness.
   • Combine quinoa with twice the amount of water and a pinch of salt in a saucepan.
   • Bring to a boil, then reduce to low heat, cover, and simmer for 15–20 minutes until tender and water is absorbed.
   • Fluff with a fork and set aside.

2. Roast the Sweet Potatoes

   4 min hands-on15 min waiting

   • Preheat the oven to 180°C (356°F).
   • Slice the sweet potato into bite-sized pieces and place on a baking sheet lined with parchment paper.
   • Drizzle with olive oil and roast for 15 minutes until slightly caramelized and golden. Set aside.

3. Prepare the Kale and Cabbage

   4 min hands-on

   • Remove tough stems from the kale and chop leaves into bite-sized pieces.
   • Massage kale with olive oil and a pinch of salt for 1–2 minutes until softened.
   • Thinly slice the cabbage and toss with the kale.

4. Slice the Vegetables and Herbs

   3 min hands-on

   • Thinly slice the cucumber and set aside.
   • Chop the cilantro leaves.
   • Thinly slice radishes for garnish, if desired.

5. Prepare the Avocado

   2 min hands-on

   • Halve and pit the avocado.
   • Scoop out the flesh and slice into thin wedges. Set aside.

6. Make the Miso-Tahini Dressing

   4 min hands-on

   • Combine tahini, miso, lemon juice, and grated garlic in a small bowl.
   • Gradually whisk in water until the mixture is creamy and drizzleable.
   • Season with salt and pepper to taste.

7. Assemble the Bowl

   3 min hands-on

   • Start with a scoop of cooked quinoa as the base.
   • Arrange roasted sweet potatoes, kale-cabbage mix, sliced cucumber, radishes, and avocado slices on top.
   • Drizzle with miso-tahini dressing.

8. Garnish

   1 min hands-on

   • Sprinkle with chopped cilantro leaves and sesame seeds, if desired.

9. Serve

   • Serve immediately while sweet potatoes are warm, or refrigerate for a cold quinoa salad.
   • Cooking tips:
   • For extra umami depth, add a teaspoon of soy sauce or tamari to the miso-tahini dressing.
   • To enhance the creaminess of the dressing, blend it in a small food processor rather than whisking by hand.
   • If you prefer crispy kale, roast it in the oven for 10 minutes at 180°C (356°F) before adding it to the bowl.
   • Use fresh, ripe avocados for the best creamy texture and flavor.