A mix of roasted and fresh vegetables with a yummy green & garlicky dipping sauce
Fresh, Nourishing and Delicious!
Welcoming March with a mix of Winter and Spring Vegetables served with a Green Goddess Tahini Dipping Sauce that is out of this world!
First the sauce… Recipe adapted from VegNews, it’s simply tahini blended with lime juice, parsley, scallions, garlic, salt and lime zest. It’s creamy, fresh, garlicky and soooo yummy! I’ve made it several times — both following the directions exactly and with small adjustments (a little less garlic, a handful of cilantro) and I could literally enjoy it by the spoonful! It’s great with salad, slaw or veggies.
Served here with Maple Glazed Roasted Delicata Squash, Roasted Chickpeas, flash boiled Broccolini and fresh radishes, yellow pepper and avocado topped with hemp seeds all on a bed of kale slaw from Whole Foods. A delicious and satisfying start to the month.
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.
Author: Healthy Gluten-Free Family
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
Add all ingredients into a blender and process until smooth. If too thick, add an extra tablespoon of water.
Maple Glazed Roasted Delicata Squash
Preheat oven to 400 degrees and place parchment paper on a baking sheet.
Clean squash thoroughly (leave skin on delicata, it's ok to eat)
Cut in half lengthwise. Remove seeds. Slice into approx ¼ inch slices.
Toss with 1 tablespoon olive oil and maple syrup to taste.
Place squash in a single layer on baking sheet and roast squash for approx 30-40 minutes, until softened and caramelized.
Set Aside and let cool.
Preheat oven to 400 degrees and place parchment paper on baking sheet.
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.
Store any extra chickpeas on a sealed container in refrigerator for 2-3 days.
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.
Place greens in a bowl, top with roasted and fresh vegetables and serve with dressing. Enjoy!