Roasted veggies + chicken salad w/ Tahini dressing

For those who don't know Tahini is not to worry ( I did not know what it was until I was living in NY), it is a paste made up of ground up toasted sesame seeds, it is very popular in Middle Eastern cuisine, it is used in hummus, baba ganoush, etc. Tahini is a healthy fat since it is packed with nutrients, protein, and fiber, and it is a perfect substitute for any butter spread (peanut or almond).

This recipe is inspired by healthy eating, and how a salad does not have to be bland and boring or leave you hungry. The roasted veggies provide a super filling base for our salad, combined with our cooked grains, chicken and tahini dressing, the combination goes from good to amazing!

I love making recipes that are versatile, meaning that you can use whatever you have at hand, combining different vegetables or adding new ones, switching off this 5 grains for quinoa, rice or farro, using or not using protein, the possibilities are unlimited.

This dish can be made vegan (no dairy or meat) if you eliminate the chicken, considering the roasted veggies, grains and tahini provide a very good amount of protein and fiber to the dish. 

Try out this recipe and tell me how much you liked it!

Yield: 2 servingsAuthor: danielafzPrint RecipePin it

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Roasted veggies + chicken salad w/ tahini dressing

prep time: 10 minscook time: 20 minstotal time: 30 mins

Delicious healthy veggies and chicken with delicious lemon tahini dressing.

ingredients:

• 2 cooked chicken breast
• 1/2 head cauliflower
• 2 carrots
• 100g kale and/or chard
• 1/8 teaspoon paprika
• 1 lemon
• 1 tablespoon tahini
• 1 small garlic clove
• 1/2 teaspoon honey
• 1/2 cup quick cook grains (farro, barley, brown rice, kamut & oats)

instructions:

1. Preheat oven to 450F. Cut into small florets the cauliflower, cut carrot into half circles, place both in baking sheet, add olive oil, salt, pepper and sprinkle paprika to taste. Combine and place in oven for 20 mins.
2. In a small pot add half a cup of grains, with 1 cup of chicken (or water), bring to a boil, then lower heat to simmer and cook for 10-15mins until all water has evaporated. Turn off heat and leave covered until ready to use.
3. In a small bowl combine tahini, 2 tablespoons of lemon juice, ½ teaspoon of lemon zest, minced or grated garlic, honey, and 1/8 teaspoon of paprika, stir to combine. If dressing is to thick loosen with some water, add 1 tablespoon at a time. Season with salt and pepper to taste.
4. When the 20mins of the roasted veggies are done, add kale with olive oil, salt and pepper to roast for 5 more minutes with veggies.
5. In a bowl combine roasted veggies and grains, divide in 2 plates. If adding chicken, slice crosswise and place on top of the salad.
6. Dress with tahini dressing and Enjoy!

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Yield: 2 porcionesAutor: danielafzImprimir RecetaPin it

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Ensalada de verduras rostizadas + pollo con aderezo tahini

preparación: 10 minscocción: 20 minstiempo total: 30 mins

Deliciosa y saludable ensalada con vegetales rostizados.

ingredientes:

• 2 pechuga de pollo cocida
• 1/2 cabeza coliflor
• 2 zanahorias
• 100g kale y/o acelga
• 1/8 cucharadita paprika
• 1 lima
• 2 cucharadas tahini
• 1 diente ajo pequeño
• 1/2 cucharadita miel
• 1/2 taza granos de cocción rápida (farro, barley, arroz integral, kamut & avena)

instrucciones:

1. Precalentar horno a 450F. Cortar coliflor en pequeños ramilletes, cortar en medios círculos zanahorias, poner ambos en una charola, agregar aceite de oliva, sal, pimienta y paprika a sabor. Mezclar y poner en el horno por 20 minutos.
2. En una pequeña olla agregar los granos con 1 taza de caldo de pollo (o agua), llevar a hervir y bajar la flama a fuego lento, tapar y cocinar por 10-15 minutos, hasta que el agua se evapore. Apagar el fuego y dejar tapado hasta listo para utilizar.
3. En un tazón combinar tahini, 2 cucharadas de jugo de lima, 1/2 cucharada de ralladura de lima, ajo rallado, miel y 1/8 cucharadita de paprika, mezclar y combinar. Si el aderezo esta muy espeso agregar 1 cucharada de agua a la vez, hasta conseguir la consistencia deseada. Salpimentar al gusto.
4. Cuando los 20 minutos del horno hayan terminado, agregar kale con aceite de oliva, sal y pimienta por 5 minutos más en el horno con las verduras.
5. En un tazón combinar vegetales y granos, dividir en 2 platos. Cortar el pollo en tiras y poner arriba de la ensalada.
6. Agregar el aderezo de tahini arriba del plato y disfrutar!

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