Are you ready for your new favorite veggie dish? Good, me too. I’ve been dreaming up a way to incorporate tender roasted vegetables with a creamy, flavorful sauce because ya girl’s just on a sauce kick right now.
These sesame roasted vegetables first get tossed and roasted in a sweet and spicy sauce (that you’ll want to use for all of your veggies and stir-frys), then plated over the most incredible garlic tahini yogurt sauce. OMG this beautiful platter is love at first bite. Top everything with any fresh herbs you have form your garden or lurking in your fridge, and scoop up these veggies with warm pita or put them over rice.
The options are endless, and you know I included tons of ways to enjoy these veggies below!
Everything you’ll need to make these sesame roasted vegetables
Tender veggies, protein-packed chickpeas, lick-the-plate good sauce, what more could you want? Here’s what you’ll need to make these sesame roasted vegetables and chickpeas:
- Chickpeas: you’ll roast the rainbow of veggies with a full can of chickpeas for a delicious boost of protein.
- Vegetables: we’re roasting up zucchini, red onion, and red bell pepper till they’re nice and tender.
- For the sauce: all of those beautiful veggies get tons of flavor from a delicious sauce made with soy sauce, garlic, honey, toasted sesame oil, olive oil, rice vinegar, fresh ginger, and red pepper flakes. It makes the perfect stir fry sauce, too!
- To serve: you’ll add a creamy garlic tahini yogurt sauce to the platter, which is made with Greek yogurt, tahini, fresh lime juice or lemon juice, garlic, and salt. I like to garnish with toasted sesame seeds and a mix of fresh herbs like mint, cilantro, and parsley, then scoop everything up with warm pita.
Can I use different vegetables?
Of course! I think broccoli, green beans, and brussels sprouts would also be delicious and a great way to get your greens in. Mushrooms would also be SO good.
Experiment with different sauces
The garlic tahini yogurt sauce is absolutely delicious, but you could also drizzle one of these over the vegetables instead (which would also keep the dish dairy-free):
Can I make it vegan?
Yes! Simply swap the honey for maple syrup, and use your favorite plain, plant-based yogurt in the sauce. Alternatively, you can use one of the sauces I listed above!
Our favorite ways to serve these veggies
I originally scooped up these sesame roasted vegetables with warm pita bread to get all of that yummy sauce in every bite, but they would also be delicious with:
- A rice bowl (try My Favorite Coconut Rice)
- Pearl couscous or fluffy quinoa
- My Grilled Sesame Chicken, salmon, or steak for an extra boost of protein
Easy sesame roasted vegetables and chickpeas in 4 steps
- Prep your pan. Spray a baking sheet (or a baking dish) with cooking spray, add the vegetables and chickpeas, and set aside.
- Add the marinade. Whisk together all of the first sauce ingredients, pour it over your sheet pan, and bake everything up until the veggies are tender.
- Make the yogurt sauce. While the veggies are baking, mix together the tahini garlic yogurt sauce. Store it in the fridge until you’re ready to serve.
- Plate it up. Spread the yogurt sauce on the bottom of a platter, top with the roasted vegetables and chickpeas, then garnish with sesame seeds and fresh herbs and dig in!
Storing tips
Store any leftover veggies in an airtight container in the refrigerator for up to 3-4 days.
More vegetarian meals you’ll love
- Smashed Cucumber Avocado Salad
- Herby Chickpea and Feta Pasta Salad
- 30 Minute Vegan Stir Fry Sesame Noodles with Chickpeas & Basil
- Roasted Veggie, Chickpea & Pesto Quinoa Salad
- Caramelized Garlic Carrots with Spicy Cilantro Yogurt Sauce
Get all of my vegetarian recipes here!
I hope you love these sesame roasted vegetables and chickpeas! If you make this dish be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
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
- 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.
- 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.
- 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.
- 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.)
- 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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
15 comments
This recipe was so good. The yogurt sauce was the key – I used sunflower seed butter instead of tahini – and dribbled it on top instead of underneath. I did not want to stop eating it. Super easy to prep. I served with your Sesame Chicken and rice. Super duper yum.
Made this tonight and my family loved it! We added pomegranate seeds to garnish. What a delicious recipe!
Great idea!! One of our new favs too 🙂
This is a superb recipe. I used mushrooms instead of red pepper. The tahini sauce is key, don’t skip that! Had it with pita and thoroughly enjoyed it.
Love it!!
Awesome recipe. The tahini yogurt is excellent. We had this for dinner so I swapped chickpeas for shrimp and topped each bowl with yogurt (so creamy when you mix it all together!). I can see how this would be a beautiful dinner party dish if you plate the recipe as written.
Amazing! Glad it was delicious with shrimp, too!
This was honestly so good. It will be on repeat at our house. The only substitute I made was mixing red onion and shallot because that’s what I had around the house. Other than that, I followed the recipe as published and it was incredible.
This one’s great for customizing! So glad you loved it as much as I do!
I made this last night. It is absolutely amazing!
So glad you loved this one! New favorite veggie dish at our house 🙂
Sheeeesh you went off on this recipe! The mix of sesame veggies with the yogurt tahini sauce is an elite flavor combo. I just made this for lunch and my boyfriend and I devoured it with pita bread! Couldn’t ask for a more perfect late summer lunch.
Isn’t it incredible?! One of those experiments I tried that turned out amazing. So happy you both loved it!
This recipe is super delicious! I feel absolutely amazing after eating it. It is a definitely repeat and so unique. It converted me to loving chickpeas!
So happy to hear that! Those were my goals when making the recipe 🙂