Spring Nourish Bowls recipes

Name: Spring Nourish Bowls recipes
Ingredients: 180g turnip, washed and cut into cubes; 150g beetroot, washed and cut into cubes; 150g butternut squash, peeled and cut into cubes; 2 tbs coconut oil; Pinch of sea salt; freshly ground black pepper; 150g red cabbage, sliced thinly; Juice of ½ a lemon; 100g quinoa (dry weight); 200g kale, washed; 4 spring onions, sliced; 4 or 5 radish, sliced thinly; 2 free range eggs; sesame seeds; 2 cloves of garlic, minced; A pinch of sea salt; 2 tbs tahini; Juice of 1 lemon; 1 tbs extra virgin olive oil