Egyptian Vegan Fava Bean Kushari Bowl with Tahini Drizzle

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 1 cup brown rice
• 1 cup green lentils
• 2 cups cooked fava beans
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup lemon juice
• 1/2 cup tahini
• 1/4 cup water
• Fresh parsley, chopped
• Fresh cilantro, chopped
• Pomegranate seeds for garnish

Instructions

1. Cook quinoa, rice, and lentils according to package instructions. Set aside. In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until softened. Stir in cumin, paprika, salt, and pepper. Cook for 1 2 minutes. Add cooked fava beans to the pan and cook for another 3 4 minutes. In a small bowl, whisk together lemon juice and tahini. Gradually add water until desired consistency is reached. Season with salt and pepper. To assemble the kushari bowls, divide cooked quinoa, rice, lentils, and fava bean mixture evenly among 4 bowls. Drizzle tahini sauce over each bowl. Garnish with chopped parsley, cilantro, and pomegranate seeds.

Chef’s Insight

To enhance the aromatic experience, add a pinch of saffron threads to the fava bean mixture while cooking.

Notes

For added crunch, top with toasted pine nuts or sunflower seeds.