Spice in the Kitchen: Tahini Vegetables!

My friends Pete and Karen recounted the tale of an awesome veggie bowl. One that made a Philly food truck semi-famous. One that they were easily able to recreate at home. One that sounded so weird and simple, I had to try it. Did I mention it's a one bowl dish? My favorite type of meal!

Since I am on my gluten-free, cheese-free, sugar-free diet, I decided to make it last night and t'was awesome! The original calls for cheese, but I left that out, but if you are not vegan, then by all means, cheese away, or use Daiya. Like my recipe for Basil Walnut Quinoa Pilaf, this is a loose recipe. Tailor it to your tastes and ingredients on hand.

Tahini Vegetable Bowl Recipe (vegan if not using dairy cheese)


  • Veggies of your choice (I used cauliflower [which the original bowl calls for], sweet potatoes and carrots.)
  • Tahini
  • Lemon juice
  • Water
  • Olive oil
  • Sesame oil (optional)
  • Hing (or garlic paste)
  • Salt
  • Pepper
  • Hot sauce
  • Sesame seeds
  • Cheese (dairy or Daiya)


  1. Steam or pan fry your veggies. I did a bit of both. In olive oil, I sauteed hing and then added the carrots until they developed dark edges. I then added the sweet potatoes and sauteed until they developed brown spots. I then stirred in the cauliflower, sauteed for a minute, then added about 1 cup of water to deglaze the pan. Add 1 tsp of salt and crushed pepper. Cover and let the veggies steam until they are soft. With this method, you may have to add more water before they soften completely.
  2. To make the tahini sauce: In a small food processor, add about 1 TB of olive oil, 1/2 tsp sesame oil, hing or garlic to taste, salt and the juice of one small lemon. Whirl and then add about 1/4 cup of tahini and about 1/4 cup of water. Whirl. If the sauce seems too thick, add more water, 1 TB at a time.
  3. To serve: Place veggies in bowl, cover with tahini sauce, hot sauce to taste, sesame seeds and cover with dairy or non-dairy cheese.

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