Miso Chipotle Tahini Sauce
One of my favorite things to make for lunch are grain bowls. I love having a variety of colors, textures, and flavors all compiled into one meal. Not only that, but the components are easily switched in and out for other items. I'm not a huge fan of meal prep or eating the same thing every day all week, but if even two out of 4 items are swapped, it can taste like a whole new dish to me. Here are two of my favorite standby recipes: a carrot cabbage slaw and a miso chipotle sauce. I paired them with a quinoa/rice blend, curry chickpeas, and avocado.
Cabbage and Carrot Slaw
Adapted from Eating Bird Food
Ingredients
- 1/2 cabbage, shredded (green or purple)
- 3-5 medium carrots, grated/shredded
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1/4 tsp mustard powder
- 1/4 tsp coriander
- 1/4 tsp cumin
- 3 tbsp sesame seeds (black and white)
- 3 tbsp pumpkin seeds
- salt and pepper to taste (about 1/4 tsp each)
directions
- In a large bowl, mix together cabbage and carrots.
- In a separate bowl, mix together apple cider vinegar, maple syrup, and spices.
- In a skillet over medium-low heat, gently toast pumpkin seeds and sesame seeds until fragrant and lightly browned.
- Pour dressing and seeds over cabbage mixture and toss together until thoroughly combined. Best enjoyed after a little 10-15 minute rest so the slaw takes in the dressing
Miso Chipotle Tahini Sauce
ingredients
- 1 tbsp miso paste (I used white miso, but you can use your preference)
- 1 tbsp tahini
- 1-2 tsp chipotle en adobo, blended
- 1 1/2 tbsp olive oil
- 1-2 tbsp water
directions
- Whisk together all ingredients except for water until smooth.
- gradually mix in water until sauce reaches desired consistency. I use more water to make it drizzle-able.
- Store any extras in the fridge for up to 1 week. (I've never tested it because it's usually gone pretty quick!)
