This recipe didn’t turn out quite as pretty as I would have liked and honestly wasn’t sure at first if I was going to like the final flavor profile but luckily I was proven wrong! I’m a big fan of pesto but I really like this creamy basil sauce because the basil isn’t as strong.
1 cup of whole grain orzo
4-5 cups of brussels sprouts (cut in half)
5-6 medium yellow potatoes
1 can or 2 cups of cooked chickpeas (drained and rinsed)
¼ cup of tahini
Juice of ½ a lemon
3 cloves of garlic (grated or minced)
2 tablespoons of water
½ teaspoon of salt
Pepper to taste
Creamy Basil Sauce:
1 block of soft tofu
3 cloves of garlic
2 cups of fresh basil, packed
4 tablespoons of nutritional yeast
2 tablespoons of fresh lemon juice
1/2 teaspoon of salt
1/4 cup of water
Preheat the oven to 400 degrees. Wash and cut brussels sprouts in half and place in a large bowl with chickpeas. Wash and cut potatoes into ½” cubes. Mix tahini, grated or minced garlic, lemon juice, and water into a small bowl and mix until smooth. Pour tahini mix on top of veggies and chickpeas and mix until well combined. Dump onto a baking sheet and arrange into a single layer. Sprinkle brussels sprouts with salt and pepper. Roast in the oven for 30 to 35 minutes, shaking the pan every 5 to 7 minutes for even browning.
Cook the orzo in boiling salted water for about 7-8 minutes. After orzo is cooked, drain and add to a bowl.
For the sauce, add all the ingredients to a blender and blend until smooth.
Assemble the bowls by adding orzo and roasted chickpea veggies to a bowl and top with basil sauce.