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Avocado bowl with quinoa, kale and tahini lemon dressing

This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.

  • Serves 4
  • 15 mins preparation
  • 15 mins cooking plus cooling
Avocado bowl with quinoa, kale and tahini lemon dressing

This meal in a bowl is full of the goodness of raw vegetables – kale, carrot and a multitude of herbs. Half an avocado is the crowning glory, the perfect vehicle for a lemony tahini dressing.

Ingredients

  • 270 gm (1½ cups) quinoa, rinsed
  • 1 bunch kale, stems discarded, torn into bite-sized pieces
  • 2½ tbsp extra-virgin olive oil
  • Juice of 1½ lemons, or to taste
  • 4 spring onions, thinly sliced
  • ½ cup coarsely chopped mint
  • ½ cup coarsely chopped flat-leaf parsley
  • ½ cup coarsely chopped coriander
  • 120 gm feta, crumbled
  • 2 avocados, halved, peeled
  • Dukkah, to serve
  • 2 small carrots, thinly shaved on a mandolin
  • Coarsely chopped pistachio nuts, to serve
  • Baby silverbeet leaves (optional), to serve
Tahini dressing
  • 70 ml extra-virgin olive oil
  • 70 ml olive oil
  • 2 tbsp hulled tahini
  • Juice of 1½ lemons, or to taste
  • 1 garlic clove, finely chopped

Method

  • 1
    Place quinoa, 750ml water and a pinch of salt in a saucepan, bring to the boil, reduce heat to low-medium, cover and cook until all the water is absorbed (10-12 minutes). Stand for 5 minutes, tip into a bowl and fluff with a fork. Season generously to taste and leave to cool.
  • 2
    Combine kale, olive oil and lemon juice in a bowl, season and massage kale until it wilts. Add spring onion, herbs and quinoa, and toss to combine.
  • 3
    For tahini dressing, whisk ingredients together in a bowl, then thin with 2-3 tbsp hot water to drizzling consistency and season to taste.
  • 4
    Divide kale mixture among serving bowls and scatter with feta. Dip the cut-side of each avocado half in dukkah, place on top of kale mixture and arrange carrot next to it. Drizzle with tahini dressing to taste and serve scattered with pistachio nuts and silverbeet leaves.
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