Tahini Lunch Bowl

2016 was the year I discovered tahini as the versatile ingredient it is. While most famous for its role in hummus (and I use it for making the copious amounts of hummus I eat on a weekly basis), I use it for a plethora of other things.

You can find tahini as a ket ingredient in making the hummus that I always have prepped in my fridge, cauliflower rice sushi bowls, and gluten-free vegan tahini cookies to name a few.

Tahini as an ingredients is a great way to bring together random meal prep fixings into a coherent meal. Despite being a “salad”, this is a substantial lunch bowl especially with the added hard boiled egg. Now that we’re getting out of the dead of winter it’s time to move from heavier, cooked vegetables to more raw, lighter ones.

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Like peanut butter, not all tahini is created to be the same. Here’s a breakdown of what I’ve found:

365 Everyday Value Tahini – This is the one I buy most often from Whole Foods. It’s quite liquid despite having no added oil. Its consistency is is ideal for what I use everyday.

Trader Joe’s Organic Tahini – Creamier and thicker than the 365 brand, but it’s a smaller jar and 365 is a better value for price and size.

Once Again Nut Butter’s Organic Tahini – The creamiest tahini on this list, it does get a little bit of oil separation at the top which is normal and manageable. Use this kind of TJ’s if making gluten-free vegan tahini cookies.

Jovya Sesame Tahini – This has been my least favorite. It’s not organic, but above all, the separation of paste and oil is huge. The taste is not as palatable as the others, and its price point is the same as the 365 brand if not higher at some grocery stores.

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Ingredients

  • 3 – 4 cups chopped romaine lettuce
  • 1 hardboiled egg
  • juice of 1 lemon
  • 1/2 cup vegetables, raw or roasted
  • 2 tablespoons hummus
  • salt + pepper
  • optional: 1/2 cup microgreens, sunflower seeds, chickpea crumbs

Method

Chop romaine lettuce, add to a small mixing bowl. Juice lemon over the romaine and drizzle with 1 tablespoon of the tahini. Season with salt + pepper to taste.

For the roasted vegetables, I use whatever I’ve meal prepped in the fridge. For this salad it was some roasted golden beet and carrot shreds. Feel free to substitute with anything you have or omit all together.

Add lettuce to the bowl, followed by the vegetables, hummus, hard boiled egg, and optional fixings. Drizzle the bowl with the remaining tablespoon of tahini.

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