Out Of This World Green Tahini Sauce

Destalk the herbs, using only the leaves, about two large handfuls.

Rinse the leaves under cold running water and spin-dry them.

Add the leaves to a blender.

Add 2-3 garlic cloves to the blender.

Add 1 tablespoon of honey to the blender.

Add about 1/4 cup of rice vinegar to the blender.

Add 1 tablespoon of soy sauce or tamari to the blender.

Add 2 tablespoons of extra virgin olive oil to the blender.

Add 2 tablespoons of tahini to the blender.

Add the juice of half a lemon to the blender.

If desired, add deseeded jalapeno to the blender.

Blend until smooth and pour into a sealable container.

For lentil lettuce wraps, peel and finely chop 1/2 onion and julienne 1 large carrot.

Finely slice 1 avocado and cut 1 ripe mango into slices.

Open and rinse 1 can of lentils.

Heat coconut oil in a large pan over medium heat, add onions and stir for a few seconds.

Add lentils and stir, seasoning with a tiny bit of sea salt and apple cider vinegar.

Remove from heat and assemble in butter lettuce with toppings and tahini sauce.

For crispy chickpeas, rinse and dry 1 can of chickpeas, removing some skins.

Spread chickpeas on a baking sheet, add avocado oil, sea salt, and pepper, and mix well.

Bake in a preheated 400°F oven for 25-35 minutes.

In a large pan, heat olive oil over medium heat, add zucchini noodles, and stir-fry for 2-3 minutes until bright green.

Plate zucchini noodles and crispy chickpeas, drizzling with tahini sauce.

For kale quinoa stuffed sweet potatoes, cook sweet potatoes in an Instant Pot with 1 cup of water for 30-60 minutes.

Chop 1/2 onion and destalk and slice curly kale.

In a large pan, heat olive oil over medium-high heat, add onions and stir-fry until slightly brown.

Add kale, 1 cup cooked quinoa, and 1 can of rinsed chickpeas, seasoning with sea salt and pepper.

Once sweet potatoes are cooked, mash them slightly, top with quinoa kale chickpea mix, and drizzle with tahini sauce.

Equipment Needed

Spice Level:

Dietary