Creamy tahini leek & butter bean bowl

Build a bowl: quinoa, tahini-cashew leek, butter beans and halloumi, rocket and toasted seeds.

Leeks are one of those vegetables that add a real depth of flavour, despite their delicate nature. Soft, sweet when cooked slowly, and hugely adaptable - but still often sidelined into soups and sides.

This dish gives leeks a different chance to shine. They’re cooked down gently, then combined with butter beans and option halloumi in a silky tahini-cashew sauce. The bowl is finished with peppery rocket and toasted pumpkin seeds. It’s comforting, simple, and filling.

This is the kind of meal I come back to when I want something warm and grounding that still supports digestion, energy and satiety - especially in the late winter, early spring crossover, when bodies tend to want softness and substance at the same time.

What’s going on nutritionally?

• Leeks provide prebiotic fibres that support gut health and immune function, particularly when well cooked and softened like this.

• Butter beans add soluble fibre and plant protein, helping make the meal more satisfying and blood-sugar steady.

• Halloumi contributes complete protein and fat for satiety - used sparingly and balance with a fibre rich, whole-food dish.

• Tahini, cashews and cashew butter provide unsaturated fats, minerals and a small protein boost, while creating creaminess without cream.

• Quinoa, rocket and pumpkin seeds round things out with additional protein, fibre and micronutrients.

Overall, this dish provides roughly 25-30g protein and 9-13g fibre per serving (depending on portion size), making it a genuinely filling vegetarian meal.

INGREDIENTS

Serves 2-3

• 2 large leeks, well washed and sliced into half moons

• 200g halloumi, cut into bite size cubes (optional)

• 1 tin butter beans, drained and rinsed

• Extra virgin olive oil

• 2 tbsp tahini

• 50g cashews, soaked in hot water for at least 15 minutes

• 1 tbsp cashew butter (optional, for added creaminess)

• Juice of 1/2 lemon

• 3 garlic cloves - whole, peeled

• 1/2 tsp smoked paprika

• 200ml warm water

• Salt

To serve:

• 1 cup quinoa

• A few big handfuls rocket

• Toasted pumpkin seeds

• Pepper

• Dressing: 2 tsp olive oil, 1 tsp lemon juice, 1 tsp honey, small pinch of salt

METHOD

1. Cook the quinoa according to packet instructions. Fluff and set aside.

2. Heat olive oil in a wide pan over a medium-low heat. Add the leeks and whole garlic cloves with a pinch of salt and turn the heat right down, cook gently for 10-15 minutes.

3. Remove the garlic cloves, and add to a blender with drained cashews, tahini, cashew butter, lemon juice, smoked paprika, and a pinch of salt. Add warm water gradually until you have a loose, pourable sauce - this should be approximately 200ml of water, but you may need to add a little more to loosen.

4. Add the halloumi cubes and butter beans to the leeks and stir. Pour over the tahini-cashew sauce an stir gently to combine. Simmer on a low heat for 5-7 minutes, just until the halloumi is warmed through and the sauce lightly thickens.

5. Toast pumpkin seeds in a pan over a low heat.

6. Mix together the dressing in a small jar.

7. To serve, spoon the creamy leek mixture over warm quinoa. Top with fresh rocket, toasted seeds, and a little black pepper.

8. Enjoy!

Notes:

• Halloumi is naturally salty, so there’s no need to add much extra salt elsewhere in the dish. If you’re doing without halloumi, season to taste.

• Leftovers keep well for 1-2 days. Reheat gentle to avoid the butter beans breaking down.