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Serves: 2

Preparation Time: 30mins.

Bowl Ingredients:

  • 1 broccoli

  • 1 sweet potato

  • 1 cup quinoa

  • 1 tin (400g) cooked lentils or chickpeas (make sure to rinse before serving)

  • A handful of seed mix (sunflower, pumpkin, flaxseed)


Lemon tahini dressing​

  • ½ lemon squeezed

  • 2 tablespoons of tahini

  • Pinch of salt

  • 3 tablespoons hot water

  • 1 teaspoon maple syrup (or other sweeteners such as agave, date syrup etc.)

Optional extras:


  1. Place the quinoa in a saucepan with 2 cups of water and bring to boil. Turn heat down and simmer for 25mins. (or according to package directions).

  2. Peel and chop sweet potato into cubes and place in a steamer (you can use the saucepan where the quinoa is simmering or a different one). Steam for 15mins. on a medium temperature until soft.

  3. Chop the florets off the broccoli and after 10mins. of the potato steaming, add them to the same steamer to finish together. The broccoli is ready when it turns bright green and softens.

  4. While the quinoa and veggies are cooking prepare the Lemon tahini dressing by mixing everything together in a little cup. The hot water helps soften the tahini and creates a nice runny dressing.

  5. Drain and rinse the lentils or chickpeas under tap water.

  6. Serve everything onto the plates and sprinkle with mixed seeds, the lemon tahini dressing and any optional extras you fancy.

Penny recommends:

  • You could swap the quinoa with wholegrain/brown rice and add any other vegetable of your choosing (e.g. roasted pumpkin, fresh spinach, steamed kale) to mix it up.

  • Add raisins or cranberries for some sweetness.

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