Ingredients
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the Kebabs :
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1 cup mixed cubed exotic fruits (such as starfruit, dragon fruit, passion fruit, mango, pineapple, and kiwi)
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1/4 cup chopped fresh herbs (like mint, basil, and cilantro)
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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the Coconut Yogurt Tahini Sauce:
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1/2 cup unsweetened plant-based milk yogurt (such as cashew, almond, or soy)
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1/4 cup extra -virgin olive oil
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1/4 cup raw organic tahini
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1 tablespoon lemon juice
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1/2 teaspoon sea salt
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1 clove garlic , minced
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1/2 cup water
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1 tablespoon miso paste
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Optional : 1-2 teaspoons red pepper flakes for spice
Directions
Sub-title: Budget-Friendly, Gluten-Free, High-Fiber, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste (WFPB)
Description: This scrumptious vegan kabob recipe takes you on a mouthwatering journey through exotic fruits like starfruit, dragon fruit, and passion fruit, while staying true to the flavor profiles and ingredients found in various global cuisines. Paired with our creamy coconut yogurt tahini sauce, you’ll be transported to a world of taste sensations without leaving your kitchen!
Ingredients:
For the Kebabs:
* 1 cup mixed cubed exotic fruits (such as starfruit, dragon fruit, passion fruit, mango, pineapple, and kiwi)
* 1/4 cup chopped fresh herbs (like mint, basil, and cilantro)
* 1 tablespoon maple syrup
* 1 teaspoon vanilla extract
For the Coconut Yogurt Tahini Sauce:
* 1/2 cup unsweetened plant-based milk yogurt (such as cashew, almond, or soy)
* 1/4 cup extra-virgin olive oil
* 1/4 cup raw organic tahini
* 1 tablespoon lemon juice
* 1/2 teaspoon sea salt
* 1 clove garlic, minced
* 1/2 cup water
* 1 tablespoon miso paste
* Optional: 1-2 teaspoons red pepper flakes for spice
Instructions:
Direction 1: Prepare the exotic fruit mix for the kabobs by combining all the ingredients in a large bowl and tossing well until everything is evenly coated. Set aside.
Direction 2: For the coconut yogurt tahini sauce, combine all the ingredients in a high-speed blender and process on high until smooth and creamy. Taste and adjust seasonings as desired.
Direction 3: Thread the prepared fruit onto skewers, alternating between different fruits and herbs. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Direction 4: Grill the kabobs over medium heat for about 5-7 minutes per side, or until the fruits are tender but still hold their shape. Alternatively, you can also broil them for 3-5 minutes on each side.
Direction 5: Serve the grilled fruit kabobs drizzled with our creamy coconut yogurt tahini sauce and enjoy! You can also top with additional fresh herbs and sprinkles of shredded coconut for added texture and flavor.
Note: To make this recipe gluten-free, use certified gluten-free skewers instead of wooden ones.
Difficulty Level: Easy
Serves: 4 people
Nutrition Information:
Per serving:
Calories: 160
Total Fat: 11g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 0mg
Sodium: 40mg
Carbohydrates: 16g
Net Carbohydrates: 15g
Dietary Fiber: 5g
Sugar: 10g
Protein: 2g
Tips and Variations:
– Use any combination of your favorite exotic fruits and berries for the kabobs. Some other delicious options include pomegranate seeds, blueberries, raspberries, blackberries, goji berries, and acai.
– Make extra coconut yogurt tahini sauce and use it as a dress
