Ingredients
750g sweet potato, cut into 1cm thick half moons
4 tablespoons extra virgin olive oil
Fine sea salt
½ brown onion, sliced into 1–2cm wide slivers
¾ cup quinoa, rinsed
1½ cup chicken or vegetable broth, see tips above
1 x 400g can black beans, drained and rinsed
A squeeze of lemon juice
2 tablespoons sunflower seeds, toasted, see tips above for substitutions
For the green tahini sauce
35g (a generous handful) flat leaf parsley leaves
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon (25g) hulled tahini
¼ teaspoon garlic, minced
¼ teaspoon ginger, minced
2 teaspoons runny honey
A tiny pinch of fine sea salt
Method
Roast sweet potato in air fryer
Over low heat, warm 1 tablespoon of olive oil in a small to medium-sized heavy-based saucepan for which you have a lid. Add the onion and a small pinch of salt and stir. Cook the onion for around 10 minutes — slow and steady over low heat — until soft and sticky. Then add the quinoa and broth and bring to a boil, then reduce the heat to simmer with the lid slightly ajar. Allow the quinoa to cook for around 15 minutes, until all the liquid has been absorbed and the centre of the quinoa grain/seed is translucent. Remove from the heat, place the lid on the pot and leave for 10 minutes.
Place the black beans in a mixing bowl and add a squeeze of lemon juice, a drizzle of oil and a sprinkle of salt. Stir then taste, and adjust seasoning as desired.
To prepare the green sauce place the parsley, oil and lemon juice in a mini food processor and blitz until the parsley is finely chopped. Add the remaining ingredients and blitz again until smooth. Taste and adjust the flavour as you wish — more lemon, more salt, etc.
To serve, place a spoonful of quinoa in a bowl, followed by a spoonful of beans and roast sweet potato. Drizzle the sauce over the top and scatter some toasted seeds. Finish with an extra drizzle of olive oil if desired.
