Spiced Green Tahini CousCous Bowl

I was looking up different ways to use tahini and recalled a delicious dish I had called “Green Goddess Bowl” in Denver, CO. I came across a recipe that looked similar – very nutritious with lots of veggies, but was still missing something for me (probably because I didn’t have most of the ingredients 🙈). I decided to play around with what I found in my fridge and ended up with this fully-loaded spiced green tahini couscous bowl that tasted amazing!

Here’s the link to the original Buddha bowl recipe: https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/#wprm-recipe-container-35619

Here’s the link to the original tahini dressing recipe: https://greenhealthycooking.com/wprm_print/5421

Ingredients:

FOR THE COUS COUS:

  • 1 teaspoon butter
  • 1 cup cous cous
  • Pinch of salt

FOR THE SPICED VEGGIES:

  • 1 sweet potato 1-2 inch diced
  • 1 medium zucchini halved and sliced
  • 1/2 yellow squash halved and sliced
  • 8 brussel sprouts quartered
  • 3 tablespoons smoked paprika
  • 3 tablespoons chili powder blend (this is the one I used – 365 Everyday Value Chili Powder)
  • Salt for seasoning
  • Spray Oil for light coverage

FOR THE SPICED CHICKEN TENDERS:

  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

FOR THE GREEN TAHINI DRESSING:

  • 1 1/2 handfuls cilantro (not too much of the stalks)
  • 1 handful flat-leaf parsley (not too much of the stalks)
  • 1 jalapeno pepper
  • 7 garlic cloves
  • 2 tablespoons honey
  • 1/4 cup water
  • 5 tablespoons tahini
  • 1 lemon juiced
  • 3 tablespoons soy sauce (or tamari)
  • 1/3 cup rice vinegar

Instructions:

FOR THE PREP:

  1. Preheat the oven to 400 degrees
  2. For the chicken tenders, take the paprika, salt and pepper and evenly sprinkle on both sides
  3. Line a baking sheet with foil and spray non-stick spray for the veggies

FOR THE MAIN:

  1. Put the zucchini, squash, sweet potatoes, and brussel sprouts onto the baking sheet and spread them out so they aren’t on top of each other
  2. Spray oil lightly across the top of the veggies
  3. Sprinkle the chili powder, smoked paprika, salt and pepper evenly across the veggies (I used tongs to mix them together)
  4. Place into the oven and bake for 15-17 minutes
  5. While those are baking, make the couscous (follow packet instructions) and remove from heat once done
  6. After you get the couscous going, heat up a fry pan over medium-high heat and place the chicken tenders in – Cook for 5 minutes each side and remove from heat once done
  7. Take all the ingredients for the green tahini dressing and blend them together in a strong blender (I used my ninja blender and it worked just fine)
  8. In a bowl, layer your couscous then veggies, next the chicken, and top it off with the green sauce

Tips/Notes:

  • I put a very loud timer on for the veggies so I didn’t forget about them while preparing the other parts of the dish. Don’t want them to burn!
  • If the tahini dressing is too thick after you blend everything, add in a couple tablespoons of water and re-blend. Repeat until desired consistency
  • I had fried onions and topped off my bowl with some of those to give it a little crunch

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