Recipe: Green Tahini Yoghurt + Veggie Rice Bowl

As this third UK lockdown coincides with the beginning of a new year, I’ve been trying to cook a bit differently during the weeks. More vegetables (I have subscribed to a vegetable box), less meat and a bit healthier. But also more variety; trying new dishes and recipes.

One of my latest discoveries is this green tahini yoghurt, which goes with absolutely anything! I initially made it for our veggie rice bowls but I’ve also used it with fritters and lots of different leftovers.

It’s the perfect healthy sauce and dressing option to keep in your fridge! It’s fresh and herby, but has depth and a bit of a kick from the garlic. I just love it!

Our veggie bowls were nice too, but really just a clear out of the vegetable drawer so I won’t give you a recipe. But I can give you a formula for what I think a good veggie rice bowl should contain to make it interesting and delicious!

Green tahini yoghurt, one batch

1 150 ml pot Greek yoghurt (not fat free)

1 tbsp olive oil

1 garlic clove

1-2 tbsp water

2-3 tsp lemon juice

1 tbsp tahini

1 small bunch of coriander, stems included

plenty of salt and a bit of pepper

Mix all the ingredients together using a stick blender or a food processor. Season to taste with salt and pepper and lemon juice. Keeps in the fridge for up to a week.

Veggie rice bowl formula

1 portion rice per person

at least five types of vegetables, some fresh, some roasted and some pickled (think different textures but flavours that go together)

season well

add some lemon or lime juice

serve with a sauce or dressing

garnish with something interesting like crispy fried onions, fresh herbs, seeds, nuts etc