Spring Asparagus Miso-Tahini Grain Bowl with Crispy Chickpeas
A nourishing vegan grain bowl featuring tender roasted asparagus, creamy miso-tahini dressing, and protein-packed crispy chickpeas. This vibrant spring dish celebrates seasonal produce with umami-rich flavours and satisfying textures.
Ingredients
- 200g quinoa, rinsed
- 400g fresh asparagus, woody ends trimmed
- 1 can (400g) chickpeas, drained and rinsed
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 200g edamame beans, shelled and thawed
- 150g radishes, thinly sliced
- 2 spring onions, thinly sliced
- 2 tablespoons white miso paste
- 3 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 2 tablespoons warm water
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
Preheat oven to 200°C. Cook quinoa according to package instructions in salted water, then fluff with a fork and set aside.
Pat chickpeas completely dry with kitchen paper. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, and a pinch of salt. Spread on a baking tray and roast for 25-30 minutes until golden and crispy, shaking halfway through.
Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Add to a separate baking tray and roast for 12-15 minutes until tender and slightly charred.
Prepare the miso-tahini dressing by whisking together miso paste, tahini, rice vinegar, maple syrup, soy sauce, remaining 1 tablespoon olive oil, and warm water until smooth and pourable.
Cook edamame according to package instructions, then drain and season lightly with salt.
Divide quinoa among four bowls. Arrange roasted asparagus, crispy chickpeas, edamame, sliced radishes, and spring onions on top.
Drizzle generously with miso-tahini dressing and sprinkle with sesame seeds. Serve immediately while chickpeas are still crispy.
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