Sesame Ginger Vegetable Bowl
Ingredients
Sesame ginger sauce
- 4 tbsp tahini
- 3 tbsp soy sauce or sodium reduced, use tamari to make it gluten-free
- 2 tbsp toasted sesame oil
- 2 tbsp rice wine vinegar or lime juice
- 1 tbsp maple syrup
- 1 tbsp ginger, minced or microplaned
- 2 garlic cloves, minced
Noodles and fresh vegetables
- 8 oz rice noodles
- 1 English cucumber, sliced
- 8 radishes, sliced
- 2 avocados, sliced
- handful of cilantro, chopped
Sweet potatoes
- 3-4 sweet potatoes, peeled and chopped
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 1/4 tsp salt
Chickpeas
- 1 1/2 cups cooked chickpeas or 1 can, patted dry
- 2 tbsp extra-virgin olive oil
- 2 tsp raw sesame seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/2 tsp pepper
- pinch of red chili flakes, optional
Preparation
Sesame ginger sauce
Whisk all of the ingredients together in a bowl, or shake together in a jar
Sweet potatoes
Preheat the oven to 400°F
Toss the sweet potatoes with olive oil, maple syrup and salt on a parchment lined or greased large baking sheet
Make sure they are well coated and that the pieces are not touching each other
Bake for 30 minutes, flipping halfway through
Chickpeas
On a separate unlined baking sheet or the same one if large enough, toss the chickpeas with the oil, sesame seeds, spices and salt
Bake for 20 minutes, tossing once
If you like them crispier, bake 5-10 minutes longer
If baking with sweet potatoes, arrange oven racks as far apart as possible to prevent steaming
Noodles and vegetables
Cook rice noodles according to package instructions
Slice the cucumber, radishes, and avocados
Chop the cilantro
Assembly
Combine the cooked sweet potatoes, chickpeas, noodles, fresh vegetables, and sesame ginger sauce in bowls
Toss together or serve as desired
Tips
The thickness of tahini varies between brands; if thicker, add water in 1 tablespoon increments to achieve desired consistency
