Roasted Sweet Potato and Quinoa Salad with Tahini White Balsamic Dressing | with Thomas Allen
Recipes in this Video
Tahini dressing has its roots in Middle Eastern cuisine, where tahini is a staple ingredient. This dressing combines the nutty flavor of tahini with the acidity of white balsamic vinegar, creating a versatile sauce perfect for salads and grain bowls. In recent years, it has gained popularity in health-conscious circles, often used as a dairy-free alternative to creamy dressings.
Ingredients
- ●tahini
- ●white balsamic vinegar
- ●garlic
- ●lemon juice
- ●honey
- ●water
- ●salt
- ●black pepper
- ●olive oil
Instructions
- 1Combine tahini, white balsamic vinegar, and lemon juice in a bowl.
- 2Mince garlic and add it to the bowl.
- 3Whisk together until smooth and well blended.
- 4Slowly drizzle in olive oil while whisking continuously.
- 5Add honey and whisk until fully incorporated.
- 6Thin the dressing with water until desired consistency is reached.
- 7Season with salt and black pepper to taste.
- 8Taste and adjust seasoning if necessary.
Ingredient Alternatives
tahini
Healthier: Greek yogurt
Cheaper: sunflower seed butter
Greek yogurt adds creaminess with fewer calories.
white balsamic vinegar
Healthier: apple cider vinegar
Cheaper: white wine vinegar
Apple cider vinegar offers a tangy flavor with health benefits.
honey
Healthier: maple syrup
Cheaper: agave syrup
Maple syrup provides similar sweetness with a unique flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium sweet potatoes, peeled and cubed
- ●1 cup quinoa, rinsed
- ●2 cups vegetable broth
- ●1/2 cup red bell pepper, diced
- ●1/2 cup red onion, diced
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- 3Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 4While the sweet potatoes are roasting, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
- 5Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 6In a large bowl, combine the cooked quinoa, roasted sweet potatoes, diced red bell pepper, diced red onion, and chopped parsley.
- 7In a small bowl, whisk together the remaining olive oil, balsamic vinegar, garlic powder, salt, and black pepper to make the dressing.
- 8Pour the dressing over the salad and toss gently to combine all ingredients.
- 9Serve warm or at room temperature.
Equipment
Ingredients
- ●4 cups broccoli florets
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup white balsamic vinegar
- ●1/4 cup olive oil
- ●1 tsp honey
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup sunflower seeds (optional)
Instructions
- 1In a large bowl, combine the broccoli florets, cherry tomatoes, red onion, and feta cheese.
- 2In a separate small bowl, whisk together the white balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
- 3Pour the dressing over the broccoli mixture and toss gently to coat all the ingredients evenly.
- 4If using, sprinkle the sunflower seeds on top for added crunch.
- 5Let the salad sit for at least 10 minutes to allow the flavors to meld.
- 6Serve chilled or at room temperature.
Equipment
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