This dish packs a punch. As well as looking good, it is tasty and low in histamine. 

Cooking time: 30 minutes

Difficulty: Easy

Ingredients (for two persons):

For the bowl:
1 sweet potato (medium)
200 g broccoli
1 teaspoon olive oil
Salt & pepper to taste 1 pinch of chili
200 g quinoa
Avocado
1 handful radishes
½ cucumber
2 handfuls romaine lettuce
1 handful nuts + seeds Cress

For the dressing:
50 g tahini (sesame paste) 1 teaspoon olive oil
1 pinch salt Juice of half a lemon
80 ml cold water

Step 1:
Boil the quinoa in twice as much water until all the liquid is absorbed. Take off the stove and leave to cool until the rest of the recipe is ready.

Step 2:
Pre-heat the oven to 180 °C and line a baking tray with greaseproof paper. Peel the sweet potato, finely dice it and put it on the tray. Wash the broccoli, cut into small florets and  distribute them on the tray. 
Coat with a little olive oil, season with salt and chili and bake in the oven for 20 minutes.
Then wash the lettuce, cucumber and radishes, chop them and put them into two bowls. Peel and chop the avocado and put it into the bowls.

Step 3:
For the dressing, put the tahini, water, olive oil, salt and lemon juice into a small basin and mix well until it reaches a creamy consistency – add a little more water if required.

Step 4:
Put the roasted vegetables and the boiled quinoa into the bowls, chop the nuts and seeds and spread them on the top. Garnish with cress and apply the sauce.

^{Note:
Caution: The avocado contains histamine. If you are unable to tolerate avocados or other ingredients, simply leave them out or replace them with alternatives such as carrots.}