Region: Middle East

Title – Za’atar and Tahini 

Region – Middle East 🐪
Paleo – Absolutely! 💯 Pick your vegetable.  Butternut squash, pumpkin, Japanese squash, sweet potato, and acorn squash (although that’s not as good as the others.) 
FODMAP – Yes, but 😬 limit the tahini and do not use butternut squash. We can only take an ounce of tahini according to Monash University. I use the tahini as a light drizzle for extra flavor and presentation which helps limit the amount I’m having.
Macros – I log the ingredients separately 🔢 since it’s simple. Plus, I change the vegetable each time I make this. You’ll need to log whichever vegetable you are using. Then how much of the tahini you had and the sesame seeds. For me it’s a teaspoon of sesame seeds and a tablespoon of tahini; if I can have fats that day, I’ll add some olive oil.

servings, steps, & ingredients

Servings – 4
Ingredients – 
1 large sweet potato (used in the picture, but pick your own squash)
2 tablespoons of olive oil
2 tablespoons of sesame seeds
2 tablespoons of za’atar (see note if you need to make this mix)
1 tablespoon of tahini
1 tablespoon of lemon juice
1 tablespoon of water
1-2 tablespoons of chili flakes depending on how spicy you want it
1 teaspoon of Kosher salt

Steps – Preheat the oven to 350°
1-Peel and cube the vegetable. Using a medium-size bowl, toss it with the olive oil (if using), sesame seeds, za’atar, and salt then bake for 40 minutes.
2-Using a small mixing bowl, add the tahini, lemon juice, and water then whisk it together. You can add water as you go and make the consistency the way you like it.

Helpful hints – If you can’t find a za’atar seasoning blend, you make your own.
1 tablespoon of cumin
1 tablespoon of coriander
1 tablespoon of dried thyme
1 tablespoon of sumac
1 tablespoon of toasted sesame seeds
½ teaspoon of Kosher salt
½ teaspoon of chili flakes

nutrition facts

Calories – 147
Protein – 2
Carbohydrates – 11
Fat – 11

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