Miso Tahini Dressing with Charred Veggies

  • PREP 5 minutes
  • COOK TIME 20-25 minute
  • SERVES Dressing yields 1 cup; vegetables serve 2
Miso Tahini Dressing. Scaled 880x625 Acf Cropped 1

Functional Foods Highlight

Is it a spread, a dressing, a sauce, a dip? Honestly, all of the above!


For this recipe I used it more as a spread and topped it with delicious charred veggies; specifically broccoli, peas and asparagus, but you can use whatever you like! This super flavorful condiment is salty, creamy, sweet and spicy and has become a new household staple!


Food Farmacy

  • 2 Tbl white miso
  • 1 Tbl roasted sesame seeds
  • 1/3 cup tahini
  • 1 lemon, juice
  • 2 Tbl olive oil + 1 Tbl for vegetables
  • 1 tsp dried Aleppo pepper (Use a mixture of cayenne pepper and sweet paprika as an alternative)
  • 1/4 cup warm water
  • 4 cups vegetables of your choice
  • salt + pepper
  • Optional: extra sesame seeds, toasted nuts, fresh herbs for topping


For Miso Tahini Spread:

  1. Add miso, sesame seeds, tahini, lemon juice, olive oil and Aleppo pepper in a large bowl or food processor
  2. Mix together and slowly add warm water
  3. Store in an airtight container for up to 5 days in the fridge

For Charred Vegetables:

  1. Preheat oven to 450 ºF
  2. Cut vegetables into even size pieces and toss with 1 Tbl of olive oil, season with salt and pepper
  3. Roast for 20-25 or until tender and lightly charred (Note: cooking time will depend on the type of vegetables you use)
  4. Optional: Top dish with fresh herbs, toasted sesame seeds or toasted nuts for an extra crunch!

From the Chef:

If you want to make this recipe more of a dressing, in the traditional sense, slowly add more warm water until you get your desired consistency.

This would make the perfect creamy dressing for a spicy kale salad!

From the Doctor:

Enjoy this dressing as a dip with a bunch of colorful raw vegetables. It makes for a super nutritious and healthy snack!

Eat the rainbow!