Tahini transforms simple dinner recipes into flavorful delights. From a roasted vegetable grain bowl to creamy tahini pasta with spinach and garlic, the possibilities are vast. Enjoy tahini-glazed salmon served with quinoa or spicy tahini chicken skewers for a quick meal. Vegetables shine in a tahini and lemon roasted cauliflower dish, while a hearty tahini and chickpea stew satisfies any appetite. With a range of options available, this ingredient invites culinary creativity that is truly enticing.
Tahini Roasted Vegetable Grain Bowl
The Tahini Roasted Vegetable Grain Bowl is a wholesome and nutritious dish that brings together roasted vegetables, grains, and a creamy tahini sauce for a satisfying and flavorful meal.
Perfect for vegetarians, vegans, or anyone looking to enjoy a healthy dinner, this bowl is easy to prepare and makes for great leftovers. With a total preparation and cooking time of around 45 minutes, it is an ideal weeknight dinner option that packs a punch in both taste and nutrition.
Ingredients:
- 1 cup quinoa (or brown rice)
- 2 cups water or vegetable broth
- 2 medium zucchinis, sliced
- 1 bell pepper, diced
- 1 carrot, sliced
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup kale or spinach (optional)
For the Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon maple syrup or honey
- Water, as needed to thin the sauce
- Salt to taste
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- Rinse the quinoa under cold water. Combine it with water or vegetable broth in a saucepan, bring it to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed.
- While the quinoa cooks, prepare the vegetables. On a large baking sheet, toss the zucchini, bell pepper, carrot, red onion, and cherry tomatoes with olive oil, salt, pepper, garlic powder, and paprika until well coated.
- Spread the vegetables out in an even layer and roast in the preheated oven for 20–25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, in a small bowl, whisk together the tahini, lemon juice, minced garlic, maple syrup or honey, and a pinch of salt. Gradually add water to reach your desired consistency for the sauce.
- Once the quinoa and vegetables are ready, assemble your grain bowl by laying a bed of quinoa, topping it with the roasted vegetables, and drizzling the tahini sauce over the top. If desired, add a handful of fresh kale or spinach.
Variations and Tips:
- Feel free to switch up the vegetables based on what's in season or your preferences. Broccoli, sweet potatoes, or cauliflower also work great.
- To add protein, consider adding chickpeas or grilled chicken on top of the bowl.
- If you want a bit of crunch, sprinkle some toasted seeds or nuts, like pumpkin seeds or almonds, on top.
- This dish can be easily made ahead of time and stored in the fridge for meal prep; just keep the tahini sauce separate until ready to serve to prevent sogginess.
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Creamy Tahini Pasta With Spinach and Garlic
Creamy Tahini Pasta With Spinach and Garlic is a deliciously satisfying dish that perfectly combines the nutty flavors of tahini with the freshness of spinach and the aromatic punch of garlic. This vegan-friendly meal is ideal for busy weeknights or a quick lunch, taking just 20 minutes to prepare.
It's a wonderfully creamy dish without any dairy, making it perfect for those following plant-based diets while still delivering on taste and nutrition.
Ingredients
- 8 oz pasta of choice (spaghetti, penne, or whole grain)
- 2 tablespoons tahini
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
- Toasted sesame seeds for garnish (optional)
Cooking Steps
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add Spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine with Tahini: Lower the heat and add the tahini and lemon juice. Mix well to create a creamy sauce, adding the reserved pasta water gradually until you reach your desired consistency.
- Combine Pasta and Sauce: Add the drained pasta to the skillet, tossing to coat in the sauce. Season with salt, pepper, and red pepper flakes if using.
- Serve: Divide the creamy pasta onto plates, garnishing with toasted sesame seeds if desired. Enjoy warm!
Variations and Tips
- Add Protein: Include chickpeas, grilled tofu, or tempeh for a protein boost.
- Vegetable Options: Mix in other vegetables such as cherry tomatoes, broccoli, or bell peppers for added nutrition and flavor.
- Nuts and Seeds: Top with chopped nuts or seeds for crunch.
- Flavor Enhancements: Experiment with herbs like basil or parsley for a fresh twist.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if it becomes too thick.
This quick and easy dish will certainly become a staple for those seeking flavorful and nourishing meals!
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Tahini-Glazed Salmon With Quinoa
Tahini-Glazed Salmon with Quinoa is a delectable and nutritious dish that's perfect for health-conscious individuals or anyone looking to enjoy a flavorful seafood meal. This recipe takes about 30 minutes to prepare and serves 2, making it an ideal choice for a quick weeknight dinner or a cozy date night at home.
The rich, creamy tahini glaze paired with tender salmon and fluffy quinoa creates a delightful balance of flavors and textures that will surely impress.
Ingredients:
- 2 salmon fillets
- 1/4 cup tahini
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 cup quinoa
- 2 cups water or vegetable broth
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a medium bowl, whisk together the tahini, soy sauce, honey (or maple syrup), lemon juice, minced garlic, salt, and black pepper. This will create a smooth glaze.
- Place the salmon fillets on a lined baking sheet, skin-side down. Spoon the tahini glaze evenly over the fillets, ensuring they are well coated.
- Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked to your desired doneness.
- While the salmon is baking, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is fluffy.
- Remove the salmon from the oven and let it rest for a few minutes. Fluff the quinoa with a fork and season with salt and pepper to taste.
- Serve the salmon on a bed of quinoa, garnished with fresh parsley or cilantro and lemon wedges on the side for added flavor.
Variations and Tips:
- You can substitute the salmon for other fish like trout or halibut, or even use chicken breasts for a different protein option.
- For extra flavor, add some toasted sesame seeds on top before serving.
- Feel free to include vegetables, such as steamed broccoli or sautéed spinach, alongside the salmon for a more complete meal.
- To save time, prepare the tahini glaze ahead of time and store it in the refrigerator until you're ready to use it.
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Spicy Tahini Chicken Skewers
Spicy Tahini Chicken Skewers are a flavorful and vibrant dish perfect for a weeknight dinner or a summer barbecue.
Combining the rich creaminess of tahini with a kick of heat, these skewers are sure to impress both family and friends alike.
This dish takes approximately 30 minutes to prepare and cook, making it a quick and easy option that doesn't compromise on taste.
Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/4 cup tahini
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons sriracha or your favorite hot sauce
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
- Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes before using)
Cooking Steps:
- In a mixing bowl, whisk together tahini, soy sauce, olive oil, honey (or maple syrup), sriracha, minced garlic, cumin, salt, and pepper until smooth and well combined.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
- Preheat your grill or grill pan over medium-high heat.
- Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
- Remove the skewers from the grill and let them rest for a few minutes. Garnish with fresh parsley or cilantro before serving.
Variations and Tips:
- For a vegetarian option, swap the chicken for firm tofu or vegetables like zucchini, bell peppers, and mushrooms.
- If you prefer a milder seasoning, reduce the amount of sriracha or substitute it with paprika for a smoky flavor.
- Serve the skewers with a side of rice, couscous, or a fresh salad for a complete meal.
- These skewers can also be baked in the oven at 400°F (200°C) for about 15-20 minutes if a grill isn't available.
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Tahini and Lemon Roasted Cauliflower
Tahini and Lemon Roasted Cauliflower is a delightful side dish that beautifully balances the nuttiness of tahini with the brightness of fresh lemon juice. This dish is ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet.
It's perfect for family dinners, gatherings, or meal prep during the week, offering a quick and easy option that takes just about 30 minutes to prepare and cook.
Ingredients:
- 1 head of cauliflower, cut into florets
- 3 tablespoons tahini
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Instructions:
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. Whisk until smooth and well blended.
- Add the cauliflower florets to the bowl and toss to coat them evenly with the tahini mixture.
- Spread the coated cauliflower florets in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through for even cooking.
- Once roasted, remove the cauliflower from the oven and transfer to a serving dish. Garnish with fresh parsley and serve with lemon wedges on the side.
Variations and Tips:
- For added crunch, consider topping the roasted cauliflower with toasted pine nuts or slivered almonds.
- Spice it up by adding a pinch of cayenne pepper or red pepper flakes to the tahini mixture.
- You can substitute the cauliflower with other vegetables such as broccoli, Brussels sprouts, or carrots for different flavors.
- Make it a complete meal by pairing the roasted cauliflower with quinoa or served over a bed of greens as a salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep!
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Tahini Chicken and Broccoli Stir-Fry
Tahini Chicken and Broccoli Stir-Fry is a delicious, quick, and nutritious dish that combines tender chicken with vibrant broccoli, all coated in a creamy tahini sauce. This recipe is perfect for busy weeknights when you want to whip up something wholesome and satisfying in under 30 minutes.
It's ideal for families or anyone looking for a delightful way to incorporate healthy ingredients into their meals.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- Salt and pepper, to taste
- 1/4 cup tahini
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar (or apple cider vinegar)
- Sesame seeds, for garnish
- Cooked rice or quinoa, for serving
Cooking Steps:
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Add the minced garlic and grated ginger to the pan, stirring constantly for about 1 minute until fragrant.
- Add the broccoli florets to the skillet, stirring to combine with the chicken. Cook for an additional 5 minutes, or until the broccoli is tender but still crisp.
- In a small bowl, whisk together the tahini, soy sauce, honey (or maple syrup), and rice vinegar until smooth. If the mixture is too thick, add a little water to reach your desired consistency.
- Pour the tahini sauce over the chicken and broccoli. Stir well to coat everything evenly, cooking for another 2-3 minutes to heat through.
- Serve the stir-fry over cooked rice or quinoa, and garnish with sesame seeds.
Variations and Tips:
- Feel free to add other vegetables such as bell peppers, snap peas, or carrots to increase the nutritional value and flavor.
- For a plant-based option, substitute the chicken with firm tofu, cooked until golden, and use vegetable broth for a richer sauce.
- If you prefer a spicier kick, add a tablespoon of sriracha or red pepper flakes to the tahini sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in a skillet or microwave when ready to eat.
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Tahini Stuffed Peppers With Couscous
Tahini Stuffed Peppers with Couscous is a delightful vegetarian dish that is both nutritious and flavorful. These vibrant bell peppers are filled with a savory blend of couscous, vegetables, and creamy tahini, making it a perfect option for a healthy dinner or a satisfying meal prep.
This dish is ideal for families, meal preppers, or anyone looking to enjoy a wholesome plant-based meal. With a prep time of roughly 15 minutes and a cooking time of 30 minutes, you'll have a delicious dinner on the table in under an hour.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup couscous
- 1 ¼ cups vegetable broth or water
- ½ cup tahini
- 1 cup cherry tomatoes, halved
- 1 small zucchini, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Cooking Instructions:
- Preheat the oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with oil.
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a saucepan, bring the vegetable broth (or water) to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in the diced zucchini and halved cherry tomatoes, cooking for another 3-4 minutes until slightly softened.
- Add the cooked couscous to the skillet along with the tahini, cumin, paprika, salt, and pepper. Mix well to combine all ingredients.
- Carefully spoon the couscous mixture into the hollowed bell peppers, packing them tightly.
- Place the stuffed peppers upright in the prepared baking dish. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes to slightly char the tops.
- Remove from the oven and let cool for a few minutes before garnishing with fresh parsley or cilantro. Serve warm with lemon wedges on the side for added freshness.
Variations and Tips:
- Add Protein: For a heartier meal, consider adding cooked chickpeas or lentils to the stuffing mixture.
- Spice It Up: If you prefer a bit of heat, add some crushed red pepper flakes or diced jalapeños to the filling.
- Cheese Lovers: Top the stuffed peppers with feta or goat cheese before baking for a creamy texture.
- Leftover Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: Stuffed peppers can be frozen before baking. Just make sure to wrap them well to prevent freezer burn and bake them directly from the freezer when ready.
Enjoy your flavorful and nutrient-packed Tahini Stuffed Peppers with Couscous!
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Tahini Lamb Meatballs With Yogurt Sauce
Tahini Lamb Meatballs with Yogurt Sauce is a savory and wholesome dish that combines the rich flavor of lamb with the creamy, nutty undertones of tahini. This meal is perfect for family dinners or gatherings, and it can also be made for meal prep to provide nourishing lunches throughout the week.
The preparation time for this dish is approximately 30 minutes, with an additional 20 minutes for cooking, making it a relatively quick yet delicious option.
Ingredients:
- 1 pound ground lamb
- 1/4 cup tahini
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup bread crumbs (optional, for binding)
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Fresh herbs for garnish (optional)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground lamb, tahini, chopped onion, minced garlic, parsley, cumin, paprika, salt, and pepper. If you find the mixture too wet, add the bread crumbs for added structure.
- Mix everything together until evenly combined. Do not overwork the meat to keep the meatballs tender.
- Form the mixture into meatballs, about the size of a golf ball, and place them onto a baking sheet lined with parchment paper.
- Bake the meatballs in the preheated oven for 20 minutes or until browned and cooked through.
- While the meatballs are baking, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, and olive oil in a bowl. Stir well and season with salt and pepper to taste.
- Once the meatballs are done, serve them warm alongside the yogurt sauce for dipping. Garnish with fresh herbs if desired.
Variations and Tips:
- For an added kick, mix in some chopped fresh mint or cilantro into the meatball mixture.
- If you're looking for a different type of protein, ground beef or turkey can be used as a substitute for lamb.
- Serve the meatballs over a bed of couscous or quinoa for a hearty meal, or in pita bread with fresh veggies for a delicious sandwich.
- To make this dish more filling, consider adding a side of roasted vegetables or a simple green salad.
Enjoy your flavorful Tahini Lamb Meatballs with Yogurt Sauce!
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Sweet Potato and Tahini Curry
This Sweet Potato and Tahini Curry is a comforting, creamy dish perfect for vegans, vegetarians, and anyone looking to enjoy a nutritious meal full of flavor.
It combines the natural sweetness of sweet potatoes with the rich, nutty flavor of tahini and an array of spices. With a preparation time of about 15 minutes and a cooking time of 30 minutes, it's easy to whip up for a weeknight dinner or to impress guests at a gathering.
Ingredients:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) of coconut milk
- 3 tablespoons tahini
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
- Cooked rice or quinoa for serving (optional)
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the curry powder, ground cumin, and turmeric. Stir well to coat the onions and cook the spices for about 1 minute.
- Add the cubed sweet potatoes to the pot, then pour in the vegetable broth. Bring the mixture to a boil, reduce the heat, and let it simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Once the sweet potatoes are cooked, gradually stir in the coconut milk and tahini. Mix well and let it simmer for another 5 minutes, allowing the flavors to meld together.
- Season the curry with salt and pepper to taste.
- Serve the curry over a bed of cooked rice or quinoa and garnish with fresh cilantro or parsley.
Variations and Tips:
- For added protein, consider adding chickpeas or lentils to the curry.
- Feel free to include other vegetables such as spinach, kale, or bell peppers based on your preference.
- Adjust the level of spiciness by adding red pepper flakes or a diced chili pepper.
- If the curry is too thick, add a little more vegetable broth or water to reach your desired consistency.
- Leftovers can be stored in the fridge for up to 3 days and can also be frozen for future meals.
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Tahini and Herb Crusted Tofu
Tahini and Herb Crusted Tofu is a flavorful and nutritious dish that's perfect for plant-based eaters as well as anyone looking to incorporate more protein-rich options into their meals. This dish combines the nutty goodness of tahini with fresh herbs to coat firm tofu, creating a crispy crust that's both satisfying and healthy.
Great for weeknight dinners or meal prep, this recipe takes about 30 minutes to prepare and bake, making it an excellent choice for a quick and tasty meal.
Ingredients:
- 1 block firm tofu, drained and pressed
- 1/2 cup tahini
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (panko works well)
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the pressed tofu into slices or cubes, depending on your preference.
- In a mixing bowl, whisk together the tahini, water, lemon juice, soy sauce, garlic powder, onion powder, oregano, thyme, salt, and black pepper until smooth.
- Dip each piece of tofu into the tahini mixture, coating it well.
- Roll the coated tofu in the breadcrumbs, confirming it's evenly covered.
- Place the crusted tofu pieces on the prepared baking sheet, arranging them in a single layer.
- Bake in the preheated oven for about 20-25 minutes, or until the tofu is golden brown and crispy. Flip halfway through to guarantee even cooking.
- Once done, remove from the oven and let cool slightly before serving.
- Garnish with fresh parsley and serve with your favorite sides, such as a salad or grains.
Variations and Tips:
- For additional flavor, try adding spices such as cumin or smoked paprika to the tahini mixture.
- You can use different types of breadcrumbs (such as whole wheat or gluten-free) depending on dietary preferences.
- Consider marinating the tofu in the tahini mixture for a few hours before baking for an even richer taste.
- This dish is great paired with a citrus-based dipping sauce or a yogurt dip.
- Leftover crusted tofu can be stored in the refrigerator and reheated for quick lunches.
Middle Eastern Tahini Chicken Salad
Middle Eastern Tahini Chicken Salad is a invigorating and nutritious dish that combines tender chicken with the nutty flavor of tahini, fresh vegetables, and aromatic herbs.
This salad is perfect for a light lunch, a picnic, or a quick weeknight dinner. With a preparation time of about 30 minutes, it's a great choice for those who want a delicious and healthy meal without spending too much time in the kitchen.
Ingredients:
- 2 cups cooked and shredded chicken breast
- 1/2 cup tahini
- 1/4 cup water (more if needed)
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Optional: toasted pita chips for serving
Cooking Instructions:
- In a large mixing bowl, combine the tahini, water, lemon juice, minced garlic, cumin, salt, and pepper. Whisk together until smooth and creamy, adjusting the consistency with additional water if necessary.
- Add the cooked and shredded chicken to the tahini dressing, mixing well to guarantee the chicken is evenly coated.
- Gently fold in the cherry tomatoes, cucumber, red onion, parsley, and mint until well combined.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve the salad immediately, or refrigerate for 30 minutes to allow the flavors to meld. If desired, serve with toasted pita chips on the side.
Variations and Tips:
- For a vegetarian version, substitute chicken with chickpeas or roasted vegetables.
- Add a pinch of smoked paprika or cayenne pepper to the dressing for a spicy kick.
- Serve over a bed of greens such as arugula or spinach for added nutrition.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days, making it a great meal prep option.
Tahini and Chickpea Stew
Tahini and Chickpea Stew is a hearty and flavorful dish that combines the creaminess of tahini with the protein-packed goodness of chickpeas. This stew is perfect for those looking for a nutritious vegetarian or vegan meal that is both satisfying and easy to prepare. It takes approximately 30 minutes to prepare and cook, making it a great option for busy weeknights or when hosting dinner for family and friends.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Cooking Steps:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic, cumin, coriander, and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
- Stir in the diced tomatoes, vegetable broth, and chickpeas. Allow the mixture to simmer for 10 minutes to let the flavors meld.
- Reduce heat to low and stir in the tahini, mixing until well combined. If the stew is too thick, add a little more vegetable broth or water to reach your desired consistency.
- Season with salt and pepper to taste. Simmer for another 5 minutes, then remove from heat.
- Serve warm in bowls, garnished with fresh parsley or cilantro and a squeeze of lemon juice.
Variations and Tips:
- For added vegetables, consider incorporating spinach, kale, or zucchini during the simmering stage.
- You could swap chickpeas for white beans or lentils for a different flavor profile.
- Serve with crusty bread, rice, or quinoa to make the meal even more filling.
- For a spicy kick, add chopped jalapeños or a pinch of cayenne pepper while sautéing the onions and garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day as the flavors develop.
Zucchini Noodles With Tahini and Tomato Sauce
Zucchini Noodles with Tahini and Tomato Sauce is a light and invigorating dish that combines the fresh crunch of zucchini noodles with the creamy richness of tahini and aromatic tomato sauce.
This dish is not only perfect for those following a low-carb or gluten-free diet but is also a great way to sneak in more vegetables into your meals. It takes approximately 30 minutes to prepare, making it an ideal weeknight dinner or a quick lunch option.
Ingredients:
- 4 medium-sized zucchinis
- 1 cup cherry tomatoes, halved
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Cooking Instructions:
- Begin by spiralizing the zucchinis to create zucchini noodles (also known as "zoodles"). If you don't have a spiralizer, you can use a vegetable peeler to create thin strips.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
- Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they soften and begin to release their juices.
- Stir in the tahini, dried oregano, salt, and black pepper. Mix well until the sauce is combined and creamy.
- Add the zucchini noodles to the skillet and toss gently to coat them with the sauce. Cook for an additional 2-3 minutes, just until the zoodles are heated through but still have a slight crunch. Avoid overcooking to keep them firm.
- Remove from heat and serve immediately, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Variations & Tips:
- For added protein, consider adding grilled chicken, shrimp, or chickpeas to the dish.
- You can substitute zucchini with other vegetables such as spiralized carrots or sweet potatoes for a different flavor profile.
- To enhance the sauce, add a squeeze of lemon juice or a splash of balsamic vinegar for a tangy taste.
- If you prefer a spicy kick, mix in red pepper flakes or a dash of hot sauce to the tomato mixture.
- This dish can be served warm or cold, making it a versatile option for meal prep or leftovers.
Tahini-Dressed Grain and Lentil Salad
This Tahini-Dressed Grain and Lentil Salad is a wholesome, nutrient-packed meal perfect for vegetarians, health enthusiasts, or anyone looking to incorporate more plant-based dishes into their weekly menu.
It's ideal for lunch or dinner and can easily be made ahead of time, making it a great option for meal prep. The dish takes approximately 30 minutes to prepare and offers a delightful combination of flavors and textures, from the hearty grains and lentils to the creamy tahini dressing.
Ingredients:
- 1 cup cooked quinoa
- 1 cup cooked lentils (green or brown)
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
- 1/2 cup parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- Optional: crumbled feta cheese or avocado slices for garnish
Cooking Steps:
1. In a large bowl, combine the cooked quinoa and cooked lentils, mixing thoroughly to incorporate.
2. Add the diced cucumber, cherry tomatoes, red onion, and parsley to the grain and lentil mixture, ensuring an even distribution of ingredients.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and a pinch of salt and pepper until smooth and creamy.
If the dressing is too thick, add a tablespoon of water at a time until desired consistency is reached.
4. Pour the tahini dressing over the salad and toss well to coat all ingredients evenly.
5. Taste the salad and adjust seasoning as necessary with additional salt, pepper, or lemon juice to suit your preferences.
6. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.
Variations & Tips:
- For a heartier version, add cooked sweet potatoes or roasted vegetables.
- Swap out quinoa and lentils for other grains like farro, brown rice, or bulgur for variety.
- Add diced bell peppers or shredded carrots for extra crunch and color.
- If you're making this in advance, store the dressing separately and mix it just before serving to keep the salad fresh.
- Enhance the salad with a sprinkle of nuts or seeds, such as sunflower seeds or pumpkin seeds, for added crunch and nutrition.
Roasted Beet and Tahini Flatbreads
Roasted Beet and Tahini Flatbreads are a delicious, nutritious dish that balances earthy flavors with creamy tahini, perfect for a light dinner or as an impressive appetizer at gatherings.
This vibrant and colorful recipe is ideal for vegetarians and anyone looking to incorporate more plant-based meals into their diet. With a preparation time of approximately 30 minutes, including roasting time, these flatbreads are both quick and simple to make.
Ingredients:
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 flatbreads or pita breads
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 cup water (adjust for consistency)
- Fresh parsley, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Toss the diced beets with olive oil, salt, and pepper in a baking dish. Spread them out in a single layer and roast for 25-30 minutes until tender, flipping halfway through.
- While the beets are roasting, prepare the tahini sauce. In a medium bowl, combine tahini, lemon juice, minced garlic, and water. Whisk until smooth, adding more water if necessary to reach your desired consistency. Adjust salt to taste.
- Once the beets are done roasting, remove them from the oven and let them cool slightly.
- Toast the flatbreads lightly in the oven for about 5 minutes, or until warm and slightly crisp.
- To assemble, spread a generous layer of tahini sauce over each flatbread. Top with the roasted beets and garnish with chopped parsley and sesame seeds.
- Serve warm or at room temperature.
Variations and Tips:
- Add Protein: To make it more filling, add cooked chickpeas or grilled chicken on top of the flatbreads.
- Spice It Up: Incorporate spices like smoked paprika or za'atar into the tahini sauce for an extra layer of flavor.
- Roast Other Veggies: You can also include other roasted vegetables such as carrots or sweet potatoes for added taste and texture.
- Make It Gluten-Free: Substitute flatbreads with gluten-free pita or cauliflower flatbreads.
- In Advance: Prep the roasted beets and tahini sauce ahead of time, and assemble just before serving for a quick dinner option.
These Roasted Beet and Tahini Flatbreads make for a delightful and nutritious dish that is sure to impress!
Enjoy your culinary creation!
