Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 60 mins

Serves 4

Beautiful sesame roasted vegetables with a protein boost from chickpeas all over a creamy garlic tahini yogurt sauce. This flavorful veggie dish is sweet, savory, spicy, and the perfect vegetarian main or side dish with your favorite proteins! Top the platter with your favorite fresh herbs and enjoy your new favorite way to eat vegetables.

This dish is a harmonious blend of warming and cooling ingredients, creating a balanced recipe that supports multiple body systems. The sweet vegetables strengthen the Spleen and aid digestion, while the addition of ginger and sesame oil warms and moistens the body.

Ingredients & Their TCM Benefits

• Carrots: Sweet and slightly warm, carrots nourish the Spleen and Stomach, improve digestion, and benefit the Liver for better vision and detoxification.

• Broccoli: Sweet, cooling, and slightly bitter, broccoli clears heat and supports Liver function. It also nourishes Yin and assists in detoxifying the body.

• Red Bell Peppers: Sweet and slightly warm, they invigorate Qi and nourish the Heart. Their bright red color is linked to the Fire element, which supports emotional health.

• Zucchini: Sweet and cooling, zucchini harmonizes the Stomach, reduces dampness, and nourishes Yin, making it ideal for balancing heat or dryness in the body.

• Red Onion: Pungent and warm, red onion moves Qi, dispels cold, and supports circulation. It also has natural antibacterial properties.

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INGREDIENTS

Chickpeas and Veggies:

• 1 (15 ounce) can chickpeas, rinsed and drained

• 1 medium zucchini, cut in half lengthwise and then cut diagonally into 1 inch chunks

• 1 large red onion, cut into 1/2 inch thick strips

• 1 large red bell pepper, cut into 1 inch thick strips

For the sauce:

• ¼ cup low-sodium soy sauce

• 2 garlic cloves, minced or grated

• 2 tablespoons honey

• 2 tablespoons toasted sesame oil

• 1 tablespoon extra virgin olive oil or avocado oil

• 2 tablespoons rice vinegar

• 1 tablespoon grated fresh ginger

• ½ teaspoon red pepper flakes

Tahini Garlic Yogurt Sauce:

• 1 cup whole-milk or 2% plain greek yogurt

• 2 tablespoons tahini

• 1 tablespoon fresh squeeze lime or lemon juice

• 1 garlic clove, grated

• Kosher salt, to taste

Garnish and serving:

• ½ cup fresh torn leafy herbs (mix of cilantro, basil and mint)

• 1 tablespoon toasted sesame seeds

• Warm toasted pita, for serving

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Spray a 9x13 or 7x11-inch pan with nonstick cooking spray. Add the chickpeas and vegetables to the pan and set aside.

2. Make the sesame sauce: In a medium bowl, whisk together the soy sauce, garlic, honey, toasted sesame oil, olive oil, rice vinegar, ginger and red pepper flakes.

3. Pour the sauce all over the veggies and chickpeas and toss until well combined and vegetables are coated. Bake in the oven for 35 to 45 minutes, stirring vegetables every 15 minutes, until zucchini and bell pepper have softened and are fork tender.

4. Make the tahini yogurt sauce: In a medium bowl, add the yogurt, tahini, lime or lemon juice, and grated garlic. Stir until well-combined. Add salt to taste and stir again. Keep in the fridge until ready to use. (This sauce can be made a day or two ahead of time.)

5. To serve: Spread yogurt over a large platter or plate, then add all of the vegetables and chickpeas on top, including any extra juices from the pan. Top with lots of fresh torn mint, basil and cilantro and toasted sesame seeds. Serve with warm toasted torn pita bread for scooping up all of the veggie and yogurt.

   photo and recipe inspiration to Ambitious Kitchen