I make this Tahini dressing for every big bowl or salad that’s piled high with roasted veggies, especially when root vegetables are in season in the fall and winter. I mix and match a lot of big hearty veg bowls but have a basic formula: a hearty green topped with roasted vegetables, a bean or lentil, and optionally any other toppings I have around - it could be nuts or seeds, or quinoa or dates or avocado, or cucumber (or any combination of them).

Roast any veggies you’re in the mood for - it could be sweet potato and cauliflower, or butternut squash on it’s own (or toss in some brussel sprouts, or Japanese sweet potato, or carrots… you get the idea. And while you’re roasting, make your dressing.

LEMON TAHINI DRESSING

Makes approximately 1 cup

Ingredients:

1/4 cup olive oil
1/4 tahini
1/4 cup apple cider vinegar
2 tbsp lemon juice
2 cloves chopped garlic
1 tbsp honey (or to your sweetness preference. I like an extra teaspoon.)
2 tbsp water
1/2 tsp kosher or sea salt

Directions:

Add all ingredients to a jar and shake or whisk together. You may want to warm up your dressing a little to allow the honey and tahini to incorporate well.
Adjust your acid, salt or honey to your taste.

Notes:

You can add more water by the teaspoon as needed for the right consistency.

Keeps well in the refrigerator for several days.