roasted broccoli/butternut+tahini!

1 bunch broccoli (approximate 3 stalks)

2 cups butternut squash – cubed

1 tbsp olive oil

2 cups lacinato kale

2 cups cabbage, thinly sliced, do you

2 tbsp toasted sesame seeds

salt and pepper

tahini sauce

1/4 cup tahini

1/4 cup water

1 tbsp olive oil

1 tbsp miso or soy sauce

1 lemon, zested and juiced

1 clove garlic, minced

1 tsp chipotle

1 1/2 tsp honey

put all ingredients in food processor and blend until smooth

  1. Preheat oven to 425
  2. Cube butternut squash, toss with olive oil, salt, and pepper and place on baking sheet. Bake for 25 mins, or until edges start to brown.
  3. Chop broccoli into bite sized pieces, toss with olive oil, salt, and pepper. Place on a baking sheet and bake for 15 mins or until edges start to brown.
  4. Place broccoli and squash on a bed of kale, cabbage.
  5. Top with tahini sauce, toasted sesame seeds, salt & pepper.

*adapted from Martha Stewart’s recipe (thanks Martha!)


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