Vegetable Donburi with Sesame-Ginger Sauce

Ingredients

• 1.5 cups cooked white or brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1.5 cups mixed vegetables (broccoli florets, snap peas, mushrooms, carrots)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp mirin (or agave syrup)
• 1 inch ginger, grated
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1.5 tsp tahini
• 1 tsp water
• Green onion and sesame seeds for topping

Method

1. Whisk together sesame oil, soy sauce, mirin, ginger, garlic, vinegar, and tahini with 1 tsp water to create sauce.
2. Heat 1 tbsp sesame oil in a wok over high heat. Stir-fry vegetables for 4 minutes until tender-crisp.
3. Add chickpeas and warm through, about 2 minutes.
4. Pour sauce over vegetables and chickpeas; toss gently for 1 minute.
5. Divide cooked rice among bowls, top with vegetable-chickpea mixture, and garnish with green onion and sesame seeds.