I like to make this smooth ginger tahini sauce and change up the vegetables and grains to create variety in my weekly lunches. The bowl above features quinoa, roasted sweet potatoes, garbanzo, edamame and steamed lacinato kale. Another favorite is forbidden black rice, steamed broccoli, kabocha squash and red russian kale.
- 1/2 c tahini
- 1/2 c lemon juice, fresh
- 1/2 c water
- 1 tbsp white miso
- 1 tbsp tamari
- 3″ piece ginger, minced
- Combine all ingredients in a blender and blend until smooth.
- Enjoy ginger tahini sauce over warm cooked vegetables and grains of your choice.
Recipe makes enough tahini sauce for about 2-3 vegetable bowls.