Type what you have

Ingredients

• ✓ tahini
• ground beef
• salt
• black pepper
• water
• lemon juice
• mixed spice

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place beef in a bowl, season with salt and pepper and mix to combine. Form into 6 small finger shapes, place on an ungreased baking sheet.
3. 3 Bake in the preheated oven until starting to brown, about 7 minutes.
4. 4 Combine water, tahini, lemon juice, mixed spices, salt, and pepper in a bowl; whisk until tahini is dissolved and fluffy, about 5 minutes.
5. 5 Transfer tahini mixture to a saucepan over low heat; cook and stir constantly until simmering, about 3 minutes. Add meat fingers to saucepan. Simmer, stirring occasionally, until meat is fully cooked and no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Carol

Ingredients

• ✓ tahini
• eggplant
• lemon juice
• garlic
• salt
• paprika
• cumin
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Poke holes into eggplant with a fork for steam to escape while grilling.
2. 2 Cook eggplant on the preheated grill until skins are charred, flipping occasionally, about 30 minutes. Transfer to a baking pan, cover, and steam for 10 minutes.
3. 3 Carefully remove and discard stems and skin. Transfer flesh to a colander; drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in the bowl of a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until incorporated.

By Soup Loving Nicole

Ingredients

• ✓ tahini
• eggplant
• lemon juice
• za'atar seasoning
• red pepper
• salt
• paprika
• garlic
• olive oil
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2. 2 Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3. 3 Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ tahini
• carrot
• grapeseed oil
• cumin
• coriander
• salt
• black pepper
• yogurt
• lemon juice
• garlic powder
• cayenne pepper
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Ingredients

• ✓ tahini
• ground lamb
• onion
• parsley
• salt
• allspice
• black pepper
• vegetable oil
• potato
• salt
• garlic
• lemon
• water
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Make lamb rolls: Combine lamb, onion, parsley, salt, allspice, and pepper in a large bowl. Roll meat into 2 1/2-inch-long pieces and arrange in a baking pan.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Make potatoes: While meat is cooking, heat vegetable oil in a large frying pan over medium heat. Add potatoes; fry in hot oil until lightly golden, about 5 minutes. Set aside on paper towels to drain excess oil. Sprinkle with salt.
5. 5 Remove lamb from the oven; drain and discard any fat from meat. Leave the oven on.
6. 6 Make tahini sauce: Blend garlic, lemon juice, water, tahini, salt, and pepper in a food processor until smooth. Set sauce aside.
7. 7 Arrange potatoes on top of lamb in the baking dish and pour sauce on top. Drizzle with olive oil. Return the baking pan to the oven.
8. 8 Bake in the preheated oven until lamb is no longer pink and an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), about 30 minutes more.

By leggett

Ingredients

• ✓ tahini
• cucumber
• tomato
• romaine lettuce
• onion
• cooking spray
• honey
• chicken thigh
• garlic
• salt
• cayenne pepper
• turmeric
• paprika
• cardamom
• coriander
• cumin
• lemon juice
• olive oil

Instructions

1. 1 Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
2. 2 Measure 1/2 cup marinade into a bowl and set aside.
3. 3 Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
4. 4 Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
5. 5 Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
6. 6 Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
7. 7 Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
8. 8 Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
9. 9 Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

By Bibi

Ingredients

• ✓ tahini
• mint
• chive
• black pepper
• salt
• date
• garlic
• water
• lemon
• carrot
• cucumber
• green bell pepper
• cherry tomato
• romaine lettuce
• chicken tender
• black pepper
• salt
• garlic
• za'atar seasoning
• olive oil
• lemon juice

Instructions

1. 1 Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
4. 4 Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
5. 5 Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
6. 6 Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

By Bibi

Ingredients

• ✓ tahini
• green onion
• parsley
• olive
• tomato
• cheddar cheese
• salt
• lemon juice
• yogurt
• salt
• coriander
• cumin
• chile powder
• black pepper
• baking powder
• egg
• oil
• green onion
• cilantro
• parsley
• garlic
• onion
• oil
• red lentil

Instructions

1. 1 Place red lentils in a bowl and cover with water. Let soak until softened, about 2 hours. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and grease with 2 teaspoons oil.
3. 3 Place lentils in a food processor with onion, garlic, 1/2 bunch parsley, cilantro, and 1/4 cup green onions; pulse until finely ground.
4. 4 Transfer lentil mixture to a large bowl. Add 1/3 cup oil, egg, baking powder, black pepper, chile powder, cumin, coriander, and salt; mix until well-blended. Spread dough to 1/4-inch thickness onto prepared baking sheet.
5. 5 Bake in the preheated oven until golden and firm, about 15 minutes. Remove from oven.
6. 6 Combine yogurt, lemon juice, tahini, and salt in a small bowl; mix well until sauce is smooth.
7. 7 Layer sauce, Cheddar cheese, tomato, olives, 1 tablespoon parsley, and 2 teaspoons green onion on top of baked dough.
8. 8 Return to the oven and bake until cheese is melted, about 5 minutes.

By Shemoo Seif

Ingredients

• ✓ tahini
• sweet potato
• cilantro
• lime juice
• garlic
• cumin
• salt
• red pepper flakes
• pistachio

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
2. 2 Place the potato on the baking sheet, and using a fork, repeatedly pierce the top of the sweet potato to keep it from exploding in the oven.
3. 3 Bake in the preheated oven until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside to cool.
4. 4 Cut sweet potato in half once cool enough to handle, scoop out the flesh, and place in a food processor or blender. Add cilantro, lime juice, tahini, garlic, cumin, salt, and red pepper flakes. Blend until well combined and smooth. Taste, and adjust seasoning if necessary.
5. 5 Spoon dip into a bowl, garnish with chopped pistachios, and serve.

By lutzflcat

Ingredients

• ✓ tahini
• chickpea
• water
• vegetable broth
• olive oil
• lemon juice
• garlic
• harissa paste
• salt

Instructions

1. 1 Soak chickpeas in water for about 2 hours, rubbing occasionally while soaking to help remove the outer skin. Discard any skins that come loose. Drain chickpeas.
2. 2 Combine chickpeas, water, and vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Strain chickpeas, reserving 3/4 cup of cooking liquid. Set aside 1/4 cup cooked chickpeas for garnish and transfer remaining chickpeas into the bowl of a food processor fitted with a blade. Add 2 tablespoons olive oil, tahini, lemon juice, and garlic. Blend until smooth, about 3 minutes, scraping down the sides. Add 1/2 cup of the reserved cooking liquid. Blend until creamy adding more liquid if necessary. Mix in 5 teaspoons harissa paste and salt.
5. 5 Scrape hummus into a bowl. Drizzle remaining 1 tablespoon olive oil and 1 teaspoon harissa paste and swirl with a knife, but do not mix in completely. Sprinkle with the reserved, whole chickpeas. Serve at room temperature.

By Buckwheat Queen

Ingredients

• ✓ tahini
• water
• chicken bouillon
• soy sauce
• honey
• garlic
• ginger
• butter
• chicken breast
• all-purpose flour
• sesame seed

Instructions

1. 1 Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
2. 2 Heat butter in a separate skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
3. 3 Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

By Elaine Geiger

Ingredients

• ✓ tahini
• olive oil
• lemon juice
• garlic
• salt
• black pepper
• water
• quinoa
• salt
• red cabbage
• chickpea
• parsley
• scallion

Instructions

1. 1 Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
2. 2 Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
3. 3 Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

By Syd

Ingredients

• ✓ tahini
• garlic
• soy sauce
• white sugar
• red wine vinegar
• lemon juice
• sriracha sauce
• black pepper
• chicken breast
• green onion
• sesame seed
• wooden skewer

Instructions

1. 1 Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
2. 2 Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
3. 3 Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
5. 5 Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.

By Hannah Elliott

Ingredients

• ✓ tahini
• green bean
• firm tofu
• white miso paste
• soy sauce
• white sugar
• salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
2. 2 Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
3. 3 Pour dressing over green beans and mix to combine.

By Diana71

Ingredients

• ✓ tahini
• olive oil
• beef top sirloin
• shawarma seasoning
• allspice
• salt
• yogurt
• lemon
• salt
• flour tortilla
• tomato
• onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes.
2. 2 Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy.
3. 3 Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas.
4. 4 Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.

By Sarah Qennah

Ingredients

• ✓ tahini
• quinoa
• water
• greek yogurt
• lemon juice
• garlic
• water
• kosher salt
• lacinato kale
• carrot
• chickpea
• cherry
• olive oil
• salmon fillet

Instructions

1. 1 Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
2. 2 Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
3. 3 Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
4. 4 Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
5. 5 Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

By TheOtherJuliaGulia

Ingredients

• ✓ tahini
• soy sauce
• molasses
• sesame oil
• balsamic vinegar
• chili oil
• scallion
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ tahini
• long-grain white rice
• butter
• olive oil
• orzo pasta
• water
• salt
• almond

Instructions

1. 1 Fill a large bowl with water. Add rice and let soak for 10 minutes; drain and rinse until water runs clear.
2. 2 Heat 1/4 cup butter and 2 tablespoons olive oil in a skillet over medium heat; cook and stir orzo in hot butter-oil mixture until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
3. 3 Pour 4 cups water over rice mixture and add salt; stir and bring to a boil. Cover the skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Stir in remaining 1/4 cup butter and tahini until almonds are evenly coated.
5. 5 Mix almond mixture into rice mixture.

By NELLYDESIGN

Ingredients

• ✓ tahini
• lemon
• mint
• cherry tomato
• farro
• water
• garlic
• maple syrup
• lemon juice
• red onion
• zucchini
• shrimp
• black pepper
• salt
• oregano
• red wine vinegar
• olive oil

Instructions

1. 1 Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
2. 2 Thread shrimp and vegetables onto eight 8-inch skewers.
3. 3 Preheat an outdoor grill to medium heat and lightly oil the grate.
4. 4 Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
5. 5 Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
6. 6 Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.

By coweed

Ingredients

• ✓ tahini
• curry powder
• cilantro
• lemon
• yogurt
• olive oil
• corn kernel
• pea
• cumin
• garlic
• egg
• whole wheat bread crumb
• green onion
• chickpea
• carrot
• quinoa
• water

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Process carrot in food processor until roughly chopped; add quinoa, garbanzo beans, green onions, bread crumbs, egg, garlic, and cumin. Pulse quinoa mixture until just mixed; transfer to a bowl.
3. 3 Stir peas and corn into the quinoa mixture; refrigerate until mixture comes together, about 15 minutes. Form quinoa mixture into patties.
4. 4 Heat olive oil in a skillet over medium heat; fry patties until golden brown, 4 to 5 minutes per side.
5. 5 Stir yogurt, tahini, lemon juice, cilantro, and curry powder together in a bowl. Serve burgers with tahini sauce.

By snowyval

Ingredients

• ✓ tahini
• cumin
• sage
• chicken bouillon granules
• peanut butter
• tomato
• spinach
• carrot
• lentil
• water
• chicken breast
• chile oil
• rice vinegar
• red pepper flake
• oyster sauce
• peanut
• soy bean

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
2. 2 Bake in the preheated oven until slightly browned, about 20 minutes.
3. 3 Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
4. 4 Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
5. 5 Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

By Amergin

Ingredients

• ✓ tahini
• halloumi cheese
• eggplant
• red onion
• red bell pepper
• cherry tomato
• radish
• lemon
• olive oil
• ras el hanout spice blend
• black pepper
• bamboo skewer
• lemon juice
• lemon
• cilantro
• dukkah

Instructions

1. 1 Combine halloumi cheese, eggplant, red onion, red bell pepper, whole cherry tomatoes, and whole radishes in a large bowl. Drizzle olive oil and lemon juice on top. Sprinkle black pepper and ras el hanout over the mix. Toss to coat. Allow to marinate for 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Slide 1 piece each eggplant, bell pepper, onion, halloumi cheese, tomato,radish, halloumi cheese, onion, bell pepper, and eggplant onto a skewer. Repeat with remaining skewers, cheese, and vegetables. Reserve any remaining marinade in the bowl.
4. 4 Place skewers on the preheated grill. Brush with reserved marinade and turn skewers to cook evenly on each side, 10 to 15 minutes.
5. 5 Meanwhile, mix tahini and lemon juice together in a bowl. Place 2 cooked skewers on each plate. Drizzle tahini sauce equally over each. Top with fresh cilantro and dukkah before, and serve with lemon wedges.

By Buckwheat Queen

Ingredients

• ✓ tahini
• brussels sprout
• spaghetti
• olive oil
• garlic
• lemon
• caper
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until fork tender, about 10 minutes. Drain, reserving the hot water.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Heat olive oil in a pot over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix in lemon juice; add tahini paste. Stir in reserved hot water until mixture is the consistency of sauce.
4. 4 Stir Brussels sprouts, spaghetti, and capers into the sauce. Season with salt and pepper.

By hilpete

Ingredients

• ✓ tahini
• sesame seed
• olive oil
• black pepper
• salt
• turmeric
• honey
• garlic
• water
• lemon juice
• beet
• red cabbage
• avocado
• baby lima bean
• zucchini
• kosher salt
• cauliflower riced veggies
• olive oil

Instructions

1. 1 Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
2. 2 Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
3. 3 Cook lima beans according to package directions. Rinse with cold water.
4. 4 Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
5. 5 For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

By Green Giant

Ingredients

• ✓ tahini
• cauliflower
• grapeseed oil
• cumin
• salt
• black pepper
• sriracha sauce
• water
• cilantro
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Ingredients

• ✓ tahini
• cucumber
• onion
• cabbage
• pita bread
• cooking oil
• salt
• white pepper
• garlic
• lemon juice
• greek yogurt
• chicken breast
• cinnamon
• black pepper
• white pepper
• garlic
• soy sauce
• barbecue sauce
• white vinegar
• chile sauce
• greek yogurt

Instructions

1. 1 Combine 3 tablespoons Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 teaspoon white pepper, black pepper, and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes.
2. 2 Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in a bowl until sauce is smooth.
3. 3 Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes.
4. 4 Toast pita bread on a flat pan or skillet over medium heat until golden, 1 to 2 minutes per side.
5. 5 Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.

By Zainab Pervaiz

Ingredients

• ✓ tahini
• white sweet potato
• ground lamb
• onion
• leek
• celery
• tomato sauce
• chickpea
• cumin
• salt
• black pepper
• green onion

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick sweet potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour.
3. 3 In the meantime, heat a large skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a plate.
4. 4 Add onion, leek, and celery to the skillet and saute until tender, 4 to 5 minutes. Stir in tomato sauce, chickpeas, cumin, salt, and pepper. Reduce heat; simmer 5 to 10 minutes. Return lamb to the skillet and simmer for 1 to 2 minutes more.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Pour lamb mixture into a baking pan. Mash the sweet potato in a bowl, stir in tahini and green onions, and spread on top of the lamb.
6. 6 Bake in the preheated oven until bubbling throughout and top is lightly browned, about 40 minutes.

By mina

Ingredients

• ✓ tahini
• freekeh
• chicken broth
• apple cider vinegar
• honey
• olive oil
• salt
• black pepper
• pomegranate seed
• red onion
• mint
• parsley
• pistachio

Instructions

1. 1 Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
2. 2 Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
3. 3 Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

By France Cevallos

Ingredients

• ✓ tahini
• vegetable broth
• quinoa
• brussels sprout
• carrot
• parsnip
• red onion
• olive oil
• chickpea
• turmeric
• lemon juice
• maple syrup
• water
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
3. 3 Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4. 4 Bake in the preheated oven until softened, about 10 minutes.
5. 5 Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
6. 6 Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
7. 7 Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

By MyNutriCounter

Ingredients

• ✓ tahini
• carrot
• onion
• garlic
• olive oil
• salt
• black pepper
• vegetable broth
• curry powder
• coriander
• ginger
• turmeric
• cardamom
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. 2 Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven until lightly browned and soft, about 25 minutes.
4. 4 Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Purée until smooth and pour into a large saucepan over medium heat. Purée remaining vegetables and 2 cups broth with tahini; pour into the saucepan.
5. 5 Add curry powder, coriander, ginger, turmeric, and cardamom to vegetable purée. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

By France Cevallos