Lemon Tahini Dressing with Roasted Broccoli
My Lemon Tahini Dressing with Roasted Broccoli is a healthy and hearty, and is great as a side or light meal. The Lemon Tahini Dressing is savory and nutrient dense and most importantly–– whips together in minutes. Broccoli is always delicious, but roasting it at high heat gives it a crispy char and tender center that everyone will love.
I just cannot stop playing with tahini in the kitchen, it is so versatile and goes with so many dishes. My Lemon Tahini Dressing pairs so well with green, fibrous vegetables like broccoli and kale. Some more delicious tahini recipes are my Green Tahini Dip and Tahini Yogurt Sauce.
The key to a good tahini dressing is an acid, liquid, fat, and seasoning. In my Lemon Tahini Dressing I use lemon juice––fresh is always best! But you could also use orange or lime juice or a vinegar, red wine vinegar is my favorite with tahini. Greek yogurt works as the fat and also provides some liquid.
When making the Lemon Tahini Dressing If the dressing seizes up, back into a thick paste add a tablespoon of water at a time and keep stirring. Slowly add more water until you get to the desired thickness. With this roasted broccoli, I like the dressing thicker than if served with a salad.
To make my Lemon Tahini Dressing without dairy replace the Greek yogurt with any dairy-free yogurt. My favorite alternative yogurt is Anita’s Coconut Milk Yogurt, it is a small batch yogurt company made in Brooklyn, NY. I have not tried it with the roasted broccoli, but I think the coconut-y flavor would be Hella Good! Alternatively, you can use my vegan Green Tahini Dip recipe.
Tahini is made of ground sesame seeds, and like other seeds and nuts it is rich in protein, fiber and vitamin E an important antioxidant. Tahini is also a good source of phosphorous, iron, magnesium, calcium, manganese, copper and zinc. 1 Sesame seeds are also high in thiamin, a B-vitamin that help turns carbohydrates from our diet into energy for our body. Thiamin also plays a role in muscle contraction and conduction of nerve signals.2
Adding a few sprinkles of sesame seeds right before serving, gives the dish an appealing look and a nice crunch! Like with other seeds and nuts, I recommend toasting the sesame seeds first to bring out their nutty flavor. Place on a rimmed baking sheet and toast till golden brown, 8-10 minutes.
Roasted Broccoli and Lemon
I have always loved broccoli––raw, steamed, sautéed––but nothing compares to crispy roasted broccoli. Roasted until the florets are golden and crunchy is the best way to turn anyone into a broccoli fan. Grilled broccoli will also give similar results!
When roasting the broccoli make sure to not over crowd the pan. If they are too close they will create too much steam for the desired results. Preheating the oven to 425 degrees F is the right temperature for crispy results!
Broccoli, like tahini is a nutrient dense food. Broccoli is a good source of fiber, vitamin K, iron and potassium. 3 Compared to most vegetables, broccoli is higher in protein. You many have seen articles or images touting that broccoli is even higher in protein than steak! Per gram, steak is significantly higher in protein. But, per calorie broccoli has more protein than steak. In 100 calories of steak there are 9 grams of protein, and 100 calories of broccoli has 11 grams of protein. You would need to eat significantly more servings of broccoli to receive an equivalent amount of protein.
Lemon tahini dressing is not the only punchy star to this recipe, try adding roasted sliced lemons! The first time I was served crispy lemon slices––rind and all––I quickly changed from yuck to yum! Make sure you are using fresh lemons that are plump and bright yellow.
Start by scrubbing the outside of the lemon with water. Then, using a sharp knife, or preferably a mandoline slice thin rounds (~ 1/8” thick) of a lemon. Place on a parchment lined tray and roast with the broccoli. They will be done in less time than the broccoli––about 10-15 minutes. Don’t be afraid to give it a nice char! Check out this Epicurious recipe to learn more.
Let’s Get Cooking!
This simple and savory dish is bound to become a regular in your cooking rotation. The Lemon Tahini Dressing is thick and creamy––you may want to make a double batch to pair with meals throughout the week! If it feels like there is too much going on to make the dish, omit the toasted sesame seeds and lemon slices. Enjoy!
- Pathak N, Rai AK, Kumari R, Bhat KV. Value addition in sesame: A perspective on bioactive components for enhancing utility and profitability. Pharmacogn Rev. 2014;8(16):147-155. doi:10.4103/0973-7847.134249
- Thiamin: MedlinePlus Medical Encyclopedia. Accessed June 18, 2020. https://medlineplus.gov/ency/article/002401.htm
- FoodData Central. Accessed June 18, 2020. https://fdc.nal.usda.gov/fdc-app.html#/food-details/787465/nutrients
For the Broccoli
- 1 ½ to 2 pounds broccoli stalk trimmed and cut into slices, head cut into florets
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- lemon slices thinly sliced
For the Lemon Tahini dressing
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- 1 teaspoon sesame seeds for garnish (optional)
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
- In a large bowl, combine the broccoli, oil, salt, and pepper. Arrange the broccoli and lemon slices in a single layer on a baking sheet. Roast 15 minutes, stir, and roast another 15 minutes until golden brown.
- In a medium bowl, combine the yogurt, tahini, lemon juice, and salt; mix well.
- Spread the tahini sauce on a platter or large plate and top with broccoli and lemon slices. Garnish with sesame seeds.