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Export 9 ingredients for grocery delivery
Step 1
Toss diced potatoes with 1/2 tbsp of oil, salt and pepper. Then, roast them for 20 minutes at 210°C (410°F).
Step 2
Meanwhile, simmer the quinoa in a pot with boiling water for 12 minutes. Then, drain it and set aside.
Step 3
Now, add the tenderstem broccoli to the tray, season with salt and pepper, and roast all for 10 minutes.
Step 4
In the meantime, sauté the beans with 1/2 tbsp of oil and crushed garlic for 5 minutes.
Step 5
In a food processor, blitz basil, tahini, garlic, and the zest and juice of the lemon until smooth. Add a bit of water to loosen up the sauce.
Step 6
Finally, divide the quinoa, beans, and roasted veggies among bowls and top with the tahini pesto.
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