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Sara's Amazing Tahini Dressing & Hippie Bowl

5 from 1 reader review
Servings 2
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Ingredients

Tahini Dressing (makes extra)

  • 1/2 cup tahini
  • 2 tbsp mellow miso
  • 2 tbsp honey or maple syrup
  • 1 tbsp sesame oil
  • 2 tsp sriracha or hot sauce
  • 1 tbsp rice vinegar
  • juice of 1 large orange
  • salt + pepper
  • lemon juice, to taste
  • water, as needed

Spiced Sunflower Seeds (makes extra)

  • ¾ cup raw sunflower seeds
  • 1 tbsp maple sugar
  • ½ tsp cayenne pepper
  • sea salt, to taste

For the bowls

  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small bunch of kale, stems removed and leaves chopped
  • lemon juice, to taste
  • 2 cups cooked brown rice
  • 1-1 1/2 cups cooked chickpeas
  • 2-3 carrots, peeled into ribbons
  • 2 big handfuls sunflower sprouts (or other sprouts/shoots you like)
  • 1 ripe avocado, peeled and quartered

Instructions

  • In a mixing bowl, whisk together the tahini, miso, honey, oil, and hot sauce to combine. Then, whisk in the vinegar, orange juice, salt, and pepper. Taste the dressing and adjust seasoning if necessary. Thin the dressing with water or lemon juice, 1 tablespoon at a time, if needed. Dressing will keep in the fridge for 2 weeks.
  • For the sunflower seeds, heat a medium sauté pan over medium heat. Add the sunflower seeds to the pan and toast them, stirring occasionally, until fragrant, about 2-3 minutes. Add the maple sugar, cayenne pepper, and salt. Stir the seeds to combine and keep stirring them until spices/sugar lightly coat/stick to each kernel, about 8-10 minutes. Cool and set aside.
  • Lightly wipe out the sauté pan that you used for the seeds and return it to the heat with the 1 tablespoon of olive oil. Add the garlic to the pan and stir until fragrant, about 15 seconds. Add the chopped kale and stir immediately. Season kale with salt and pepper. Keep stirring the kale until it's all evenly wilted. Add a big squeeze of lemon juice and stir to distribute. Remove pan from the heat.
  • In two big, shallow bowls, evenly divide the cooked brown rice, chickpeas, carrot ribbons, sunflower sprouts, avocado, and cooked kale. Top bowls with tahini dressing and spiced sunflower seeds.

Recipe Notes

  • From Sprouted Kitchen: Bowl + Spoon
  • I've printed Sara's instructions here pretty much as is where applicable, with my own adjustments in parentheses. I use Soom brand tahini almost exclusively now and I can't tell you what a difference this has made for my dressings, sauces, and other savoury applications.
An amazing tahini dressing with citrus and miso. Perfect for topping salads, grain bowls (recipe included), and just about anything.