This simple bowl is brought to life by the creamy, salty, sweet curry mustard tahini dressing. The combination of tahini and mustard make it ultra creamy. Soy sauce, maple syrup, and curry powder add that to-die-for salty/sweet/spicy combo. Make it your own by using any grain, veggies, and protein. As long as you have the sauce and crunchy, fresh, and tangy toppers, you can’t go wrong.
Ingredient highlight
Tahini! Is a Middle Eastern condiment made from ground sesame seeds, so it has all of the same benefits as sesame seeds. Sesame seeds are high in lignans, which are powerful antioxidants. They are also rich in fiber, monounsaturated fats, B vitamins, copper, magnesium, iron, zinc, and calcium.
If your tahini is very bitter, it’s likely gone bad or isn’t good quality. Soom is my favorite brand and totally worth the purchase!
Servings 4
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 1 head broccoli, cut into florets (about 4 cups)
- 1 tbsp olive oil
- ¼ teaspoon kosher salt
- 1 cup quinoa
- 1 bunch radishes, thinly sliced (about 1 cup)
- Sweet n’ Salty Tempeh Crumbles (optional) (see recipe)
- ½ cup crumbled goat cheese
- ½ cup toasted almonds, chopped
- 1 cup fresh herbs basil, cilantro, or mint
Curry Mustard Dressing:
- ¼ cup olive oil
- ¼ cup tahini
- ¼ cup apple cider vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp + 1 tsp maple syrup
- 1 tbsp dijon mustard
- 2 tsp curry powder
- ¼ tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 450F or 425F convection. Line a baking sheet with parchment paper. Add broccoli, oil, and salt and toss to coat. Bake for 10-15 minutes, or until tender and browned in spots.
- In a medium pot, add the quinoa and 1 ½ cups water. Bring to a boil, then reduce the heat and simmer, covered, for 12 minutes or until cooked through and water has evaporated. Fluff with a fork and set aside.
- In a jar with a tight-fitting lid, add all of the dressing ingredients. Cover with the lid and shake vigorously to combine. Alternatively, you can whisk it together in a bowl. If too thick, stir in some water until it’s how you like it.
- Add quinoa, radish, broccoli, and tempeh (if using) to your bowl. Drizzle generously with the dressing and top with plenty of goat cheese, almonds, and herbs.
Items you can prep ahead (optional)
- Cook 1 cup quinoa
- Toast ½ cup almonds
- Prep radish
- Prep and roast broccoli
- Cook Sweet n’ Salty Tempeh Crumbles (or prep other protein)
- Make curry mustard dressing
Substitutions:
- Use any grain in place of the quinoa.
- Add any protein you want to this bowl: Salt and Pepper Tempeh, shredded chicken, beans, etc…
- I love the broccoli radish combo, but you can use any veggies you like. Roast one of them and keep the other one raw for crunch.
- Substitute goat cheese with feta cheese.
- For the dressing, you could use any nut or seed butter in place of the tahini. If your nut or seed butter is thicker, you may need to thin the dressing out with some water.
- If you’re not into curry powder, just skip it or add ground ginger and/or turmeric.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Quinoa will keep for up to 6 days in the fridge or 2 months on the freezer.
- Veggies will keep for up to 5 days. Store raw radish in cold water to keep them super crisp.
- Curry mustard dressing will keep for up to 7 days in the fridge
Leftovers + Repurposing:
- You can go lots of directions with these leftovers. Make another bowl or turn into a salad.
- Warm up the quinoa and broccoli before assembling.
- Dressing will get thick in the fridge. To thin it out just stir in some water.
- Use leftover dressing on bowls, salads, and grilled meats or veggies.
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