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.