Vegetarian · Lunch
30 April 2018
Classic Raw Bowl with Avocado Tahini Dressing
First published in delicious.
Quinoa, kale and crunchy veg in a fresh raw bowl with a creamy avocado tahini dressing. Light, vibrant and packed with goodness.
Ingredients
Avocado and herb dressing
Method
- Cook quinoa according to packet instructions. Place in a bowl and allow to cool, then fluff up with a fork. Add spring onion, season and combine.
- For the avocado and herb dressing, place all ingredients in a blender, season and blitz until smooth. Set aside.
- Place kale in a large bowl with lemon juice and oil. Using your hands, massage for 1 minute or until leaves are tender.
- Divide quinoa mixture among serving bowls. Add kale, Brussels sprout, fennel, radish, beetroot, zucchini and kimchi.
- Top with egg and pumpkin seeds. Drizzle with avocado and herb dressing and serve.
Notes
Bunch each radishes and target beetroot: we used a mandoline; if target beetroot is unavailable, use 1 bunch of radishes.
You’ll find kimchi at Asian grocers and larger supermarkets.
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