Charred Asparagus Lemon Tahini Bowl (Printable)
Smoky charred asparagus pairs with roasted cauliflower and lemon tahini for a lively Mediterranean-style bowl.
# List of ingredients:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 bunch asparagus, trimmed
03 - 1 cup cherry tomatoes, halved
04 - 2 cups cooked quinoa or brown rice
→ Marinade & Oil
05 - 3 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - 1/2 tsp sea salt
09 - 1/4 tsp black pepper
→ Lemon Tahini Sauce
10 - 1/3 cup tahini
11 - 1/4 cup warm water (plus more as needed)
12 - 2 tbsp fresh lemon juice
13 - 1 garlic clove, minced
14 - 1/2 tsp maple syrup or agave
15 - 1/4 tsp salt
→ Garnish
16 - 2 tbsp fresh parsley or cilantro, chopped
17 - 2 tbsp toasted sesame seeds
18 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F.
02 - In a large bowl, toss cauliflower florets with 2 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.
03 - While cauliflower roasts, heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat. Add asparagus and cook for 4–6 minutes, turning occasionally, until charred and just tender. Remove from heat.
04 - In a bowl, whisk together tahini, warm water, lemon juice, minced garlic, maple syrup, and salt. Add more water a tablespoon at a time to reach desired consistency.
05 - Warm cooked quinoa or rice, if needed.
06 - Divide quinoa or rice among bowls. Top with roasted cauliflower, charred asparagus, and cherry tomatoes. Drizzle generously with lemon tahini sauce.
07 - Garnish with chopped parsley or cilantro, toasted sesame seeds, and lemon wedges. Serve immediately.
# Expert Advice:
01 -
- The charred asparagus brings a smoky depth that you cannot get from roasting alone
- That lemon tahini sauce doubles as a salad dressing the next day
- Everything comes together in under an hour with mostly hands off cooking time
02 -
- The tahini sauce will thicken as it sits so add more warm water right before serving
- Do not crowd the asparagus in the pan or it will steam instead of char
- Extra protein transforms this from lunch to dinner, roasted chickpeas work beautifully here
03 -
- Cut your cauliflower into similar sized florets so everything roasts evenly
- Let the asparagus get almost too charred, that bitterness balances the sweet tahini