Throw some black beans into a bowl along with roasted veggies and favorite salad ingredients and top with this super versatile dressing (great as a dipping sauce too!). This is an easy, delicious dish that hits the spot for lunch or dinner and can be adapted with seasonal ingredients.
- 1/4 cup tahini
- 1 cup cilantro, packed
- 2 limes, juiced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Water - to thin as needed
- 1 1/2 cups cooked black beans (from 1/2 cup dried)
- 1 sweet potato, cubed
- 1/2 small red cabbage, diced
- 1/2 pint cherry tomatoes, halved
- Microgreens and / or arugula
- 1 small red onion, finely diced
- 1/2 cucumber, cut
Preheat the oven to 400 degrees F. Line a tray with parchment paper and add the sweet potato. Drizzle with olive oil and roast in the oven until cooked (~25 min).
Cook the black beans (see cooking guide), then add to a bowl along with the roasted sweet potatoes and other salad ingredients.
Make the dressing by adding all ingredients to a food processor or high speed blender and puree until creamy. Taste and adjust to your liking.
Pour the dressing over your bean bowl and eat right away! The dressing can stay in the fridge for up to 3 days.
This dressing also makes a great dipping sauce for Sweet Potato + Chickpea Falafel.