Tahini Lemon Rice and Beans recipe

Jessica Jewell

Photo credit: Jessica Jewell / Daily Sundial

Tahini Lemon Rice and Beans

This variation on a standard rice and bean staple takes a favorite classic to the next level. The mix of different unlikely flavors together create a savory delight that not only tastes amazing, but is good for you too!




Rice Mix:

1 c brown rice (I used basmati because it’s what I had on hand)

olive oil

½-1 bunch kale chopped

1 can black beans

6 oz. protein (Whatever suits you. I used tofu out of convenience, but you could also play with seitan, beef, chicken, pick something new or tried and true)



¼ c soy sauce

¼ c tahini

2 T lemon juice

2 T rice vinegar

2 T worcestershire sauce (If you are vegetarian or vegan, make sure there are no anchovies in it. I had to go to whole foods to get a bottle.)

2 T water

2 T olive oil


1. Whisk liquids together, prepping sauce.

2. Cook rice. During the tail end, saute beans, kale, and protein.

3. Add fully cooked rice to sauteed ingredients and pour all of the sauce on top. Garnish with shredded carrots if desired.

4. Serve!

Taken from the Vegan Yum Yum cookbook.