Meal Planning

Roasted Veggie Bowl with Tahini Dressing Ingredients US Customary – Metric 1/3 c…

Written by Dinner Ideas

Roasted Veggie Bowl with Tahini Dressing
US Customary – Metric
1/3 cup tahini (ground sesame seeds – I love Alexis brand!)
1 medium lemon, juiced (~3 Tbsp or 45 ml as original recipe is written)
1-2 Tbsp maple syrup (or sub agave – or honey if not vegan)
1 pinch sea salt (optional)
1 clove garlic (minced // optional)
Water (to thin // ~3-6 Tbsp or 45-90 ml as original recipe is written)
To a medium mixing bowl, add tahini, lemon juice, and maple syrup. If adding salt and garlic, add now (optional).
Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time and whisking until creamy and smooth.
Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
Enjoy fresh, or store leftovers in the refrigerator up to 5 days (sometimes longer). This is delicious on things like Salads, Falafel, Fritters, Buddha Bowls, and more!
*Recipe makes ~3/4 cup dressing.
*Nutrition information is a rough estimate calculated without salt or garlic.
Nutrition (1 of 4 servings)
Serving: 1 three-tablespoon servings
Calories: 133
Carbohydrates: 8.1 g
Protein: 3.6 g
Fat: 10.8 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 24 mg
Fiber: 2.3 g
Sugar: 2.7 g
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