Veggies + Green Goddess Tahini Sauce
This Green Goddess Tahini Sauce is a creamy, fresh, garlicky and really yummy pairing to a mix of roasted and fresh vegetables. Sauce recipe adapted from Veg News.
Recipe type: Veggies, Appetizer, Dinner, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Green Goddess Tahini Sauce (recipe adapted from Veg News)
  • ½ cup tahini
  • ⅓ cup water
  • ¼ cup plus 2 teaspoons fresh lime juice (I've also used lemon in place of lime)
  • Zest of one lime (or lemon if using lemon juice)
  • ½ cup packed parsley (flat leaf or curly, I've made it both ways)
  • ½ cup thinly sliced scallions (mix of white and green parts)
  • 1- 2 garlic cloves (or more if you like it really garlicky!)
  • 1 teaspoon salt
  • 1 small handful of cilantro leaves, Optional (I've made it both with and without cilantro)
  • 1 cup mixed greens or kale slaw
  • 1 delicata squash
  • Olive oil (approx 2 tbsp, divided)
  • 1-3 tablespoons Maple syrup (to taste)
  • 1 bunch broccolini, rinsed and ends trimmed
  • 1 can chickpeas, rinsed and drained
  • ½ avocado, cut into chunks
  • 2 radishes, sliced
  • ½ yellow pepper, sliced into strips
Green Goddess Tahini Sauce
  1. Add all ingredients into a blender and process until smooth. If too thick, add an extra tablespoon of water.
Maple Glazed Roasted Delicata Squash
  1. Preheat oven to 400 degrees and place parchment paper on a baking sheet.
  2. Clean squash thoroughly (leave skin on delicata, it's ok to eat)
  3. Cut in half lengthwise. Remove seeds. Slice into approx ΒΌ inch slices.
  4. Toss with 1 tablespoon olive oil and maple syrup to taste.
  5. Place squash in a single layer on baking sheet and roast squash for approx 30-40 minutes, until softened and caramelized.
  6. Set Aside and let cool.
Roasted Chickpeas
  1. Preheat oven to 400 degrees and place parchment paper on baking sheet.
  2. Toss chickpeas in 1 tablespoon olive oil. Place in a single layer on a baking sheet. Sprinkle with kosher salt. Bake 10-20 minutes depending on how crispy you want them. For this bowl, I baked for only 10 minutes.
  3. Store any extra chickpeas on a sealed container in refrigerator for 2-3 days.
  1. Fill a medium saucepan with water and bring to a boil. Place broccolini in boiling water. Boil 1-3 minutes until tender-crisp and broccolini turns a vibrant green. (Boil longer for softer vegetables) Remove from water and set aside.
  1. Place greens in a bowl, top with roasted and fresh vegetables and serve with dressing. Enjoy!
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