Lemon Tahini is one of my favourite sauces to add to veggies, macro bowls and to use as salad dressing. Tahini is made up from ground up sesame seeds and is high in protein and a good source of essential fatty acids. I use it for so many sauces, dips and dressings. It’s so versatile and delicious. It’s not just for hummus anymore!
This lemon dill tahini gravy is creative variation to a classic staple.
WHAT YOU NEED
FOR THE GRAVY
- 1/2 cup of Tahini
- 1 cup Organic Vegetable broth
- 2 tbsp of Organic Coconut Vinegar
- Juice of 1 Lemon
- 1/4 cup of chopped fresh dill (more or less to how you’d prefer it)
- 1 clove of pressed
- Salt and Pepper-I like a lot of salt and pepper but I will let you decide how to season it:)
FOR THE VEGETABLES
- Potatoes
- Beets
- Asparagus
- Cauliflower
- Zucchini
- Onions
- Kale – NOT to Roast:)
- A little olive oil and lemon juice
WHAT TO DO
- Pre-heat your oven to 400 degrees, chop up your veggies and place in a large roasting pan with a little olive oil and salt and pepper.
- Bake in the oven for 60-75 minutes or until they are cooked to your liking.
- Blend all gravy ingredients in a high speed blender. This gravy keeps in the fridge for several days but, whenever I make it, it’s gone that same night!
- Chop up one bunch of kale and drizzle with a little olive oil and lemon. Massage your kale until it is soft and silky.
- Once the veggies come out of the oven, it’s time to serve up!
- I like to put the massaged kale at the bottom of the bowl then top with a mountain of veggies then smother in the lemon dill gravy. This sauce really come to life over the warm veggies so be generous with the gravy:)
- ENJOY
This would go well as a side to any meat you wanted to roast for the non-vegetarians in the house. I hope you love it as much as my family did!
xoxo
Rebecca