- Cooking time: 30 mins
- Serves: 2
- 200g Swiss brown quartered or diced
- 5 tablespoons olive oil
- 600 g sweet potato, large dice
- 1/2 medium onion, finely diced
- 2 tablespoons butter
- 1/2 bunch broccolini
- 100g green beans
- 2 tablespoons tahini
- 3 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons yoghurt
- 1 garlic clove, crushed
- 250 g packet microwavable brown rice
- 1 avocado, quartered
- 2 soft boiled eggs, halved
- 100g Perino tomatoes, quartered
- 2 large handfuls baby spinach
- 1 tablespoon sesame seeds
Preheat oven to 180°C. Line a baking tray with baking paper.
Place sweet potato onto prepared tray. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15 minutes or until tender.
Meanwhile; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a bowl. Season with salt and pepper and set aside to cool.
Add the butter and remaining oil to the pan. Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt and pepper and set aside to cool.
Steam the beans and broccolini until just tender, refresh under cold water and drain.
Cook the brown rice according to the packet instructions.
Whisk together the tahini dressing ingredients. Season with salt.
Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.
Note: Option to add a piece of steamed or baked salmon as extra protein.