Couldn't remember where I put this so here it goes. I use this to drizzle on top of buddha bowls with a ton of roasted veggies, chickpeas and quinoa. Super tasty. Another Ambitious Kitchen. She uses this over her Roasted Sweet Potato Kale Salad.
https://www.ambitiouskitchen.com/sweet-potato-kale-salad/
- ¼ cup tahini
- ½ teaspoon garlic powder
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure maple syrup
- 1/2 teaspoon dijon mustard
- ½ teaspoon salt, plus more to taste
- Lots of freshly ground black pepper
- 2-3 tablespoons warm water, to thin the dressing
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