Miso Tahini Dressing

Miso tahini dressing.

This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, rice dishes, roasted vegetables, really anything Plain Jane staple that you want to add a pop of flavor and nutrition to. This dressing gives a digestive boost from the lemon juice, and some healthy fats to pair and balance it all. This dressing takes 5 minutes to whip up and uses 6 simple ingredients. It’s also dairy-free & vegan. 

I also love adding in a pop of turmeric to give it a nutritional antioxidant & anti-inflammatory kick, while adding a splash of color. 

Miso tahini turmeric dressing.

I love having dressings on hand, as it makes fridge foraging for leftovers a breeze. Maybe you have some lettuce, red peppers and/or leftover roasted veggies, grains of some sort, you just put them all together and top them with a homemade dressing to add some flavor, plus healthy fats.  If you follow me on instagram, I share my fridge forage meals pretty much every day. 

Buddha bowl with miso tahini dressing.

Miso Tahini Dressing:

makes 1 cup 

Ingredients: 

Directions:

In a medium bowl, add 1/2 cup tahini, 2 tablespoons white miso, 1/4 fresh lemon juice and whisk to combine. The mixture will look a bit curdled and resemble paste, but don’t fret. This is an important step, as you want to combine these 3 ingredients well first, before you add the olive oil, otherwise the dressing will not incorporate the olive oil well and could look curdled. 

Add in the 1/4 cup olive oil and pepper, (plus teaspoon ground turmeric, if using) whisk to combine. The mixture will be super thick at this point.

Add the 1/4 cup water and whisk to combine well until the dressing is smooth. Feel free to add more water to get dressing to a desired consistency, especially if you want to thin it out to be more pourable. That’s it, the dressing is ready to go!

I love this dressing topped over some warm quinoa or black forbidden rice, along with some roasted cauliflower, roasted broccolini or sautéed kale, and some crispy tofu. Think Buddha bowl.

Miso tahini dressing.

Leftovers. Store dressing in a glass container with a lid in the refrigerator. Dressing will keep for 5-7 days. The dressing will thicken as it sits in the fridge, but don’t fret, as it tastes amazing and will melt into whatever you top it with. Make sure to whisk well before using to incorporate everything. I usually take the dressing out 1/2 hour before using, so it’s easier to whisk together. 

My turmeric tahini dressing is the BOMB and pairs with just about anything. It also makes for a great salad dressing. 

Turmeric tahini dressing.

With love Jackie

Miso Tahini Dressing

5.0 from 3 votes
Recipe by Jackie
Servings

1

cup

    This miso tahini dressing is the perfect creamy dressing for warm quinoa or grain bowl, rice dishes, roasted vegetables, really anything Plain Jane staple that you want to add a pop of flavor and nutrition to. This dressing gives a digestive boost from the lemon juice, and some healthy fats to pair and balance it all. This dressing takes 5 minutes to whip up and uses 6 simple ingredients. It's also dairy-free & vegan. 

    Ingredients

    Directions

    • In a medium bowl, add 1/2 cup tahini, 2 tablespoons white miso, 1/4 fresh lemon juice and whisk to combine. The mixture will look a bit curdled and resemble paste, but don’t fret.This is an important step, as you want to combine these 3 ingredients well first, before you add the olive oil, otherwise the dressing will not incorporate the olive oil well and could look curdled. 

    • Add in the 1/4 cup olive oil and pepper, (plus teaspoon ground turmeric, if using) whisk to combine. The mixture will be super thick at this point.

      Add the 1/4 cup water and whisk to combine well until the dressing is smooth. Feel free to add more water to get dressing to a desired consistency, especially if you want to thin it out to be more pourable. That's it, the dressing is ready to go!

    • I love this dressing topped over some warm quinoa or black forbidden rice, along with some roasted cauliflower, roasted broccolini, or sautéed kale, and some crispy tofu. Think, buddha bowl!

    • Leftovers. Store dressing in a glass container with a lid in the refrigerator. Dressing will keep for 5-7 days. The dressing will thicken as it sits in the fridge, but don't fret, as it tastes amazing and will melt into whatever you top it with. Make sure to whisk well before using to incorporate everything. I usually take the dressing out 1/2 hour before using, so it's easier to whisk together. 

    Notes:

    • Feel free to add in 1 teaspoon ground turmeric to give it a nutritional antioxidant & anti-inflammatory kick, while adding a splash of color. 
    • I love having dressings on hand, as it makes fridge foraging for leftovers a breeze. Maybe you have some lettuce, red peppers and/or leftover roasted veggies, grains of some sort, you just put them all together and top them with a homemade dressing to add some flavor, plus healthy fats.  If you follow me on instagram, I share my fridge forage meals pretty much every day. 
    • I updated the recipe for the half batch version, as sometimes you don't want a full cup of dressing.

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