Steamed Veggies for Two with a Greek Yogurt Tahini Sauce

I was provided compensation for the review of the X-Chef Vegetable Steamer. All opinions are 100% my own and I would never write about a product I would not recommend. This post contains affiliate links, which means that I get a small commission if you order anything through the links. This is a great way to support this blog at no cost to you.

You know how food blogs all have these elaborate gorgeous recipes, such as chili, stuffed pizza, or butternut squash ricotta ravioli? Well all of those are great, but let's get real. We eat really well around here, but those kinds of food efforts don't happen every night. Most nights we do something really simple, such as heating up some leftovers, and roasting or steaming some vegetables. So I wanted to share the kind of simple recipe that happens here most weeknights.

This side dish of Steamed Veggies with Greek Yogurt Tahini Sauce is the perfect example. It takes all of 5 minutes to make the sauce, and all of that happens while the veggies are steaming. Easy enough even after a long day at work, and makes for a wonderful healthy side dish for two.

If you have never cooked with tahini before, fear not! Tahini is ground up sesame paste, the same concept as peanut butter or almond butter. It has a very unique flavor, which makes for a nice change from the typical teriyaki/peanut/Asian style sauces. Tahini sometimes separates in the container, with the oil coming to the top (same as with natural peanut butter), so it needs a good stir before it can be used for this recipe. This recipe makes a lot more sauce than you will need for the amount of vegetables. The sauce stores well in the fridge for a few days, and is great as a salad dressing or for your next batch of steamed veggies.

Photo source: Amazon here

For this recipe I used the X-Chef Vegetable Steamer, which I received for a review. This is my first time actually using a steamer, and I gotta say, I am quite pleased and this is a game changer for me! Previously I have used colanders for steaming vegetables, or more than likely, I would get too lazy even for that and just microwave my veggies (blah, I know). But using a steamer was super convenient! I really liked that this steamer is expandable. For this recipe I only needed a small bunch of vegetables, so I steamed them over a small saucepan with the steamer collapsed. But for a larger amount of vegetables, you can open up the steamer and place it 1 inch of water on a large skillet. It has 3 legs to stand on, so it is nice and sturdy when it is opened. You can purchase the X-Chef Vegetable Steamer on Amazon here.

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4.88 from 8 votes

Steamed Veggies for Two with a Greek Yogurt Tahini Sauce

A side dish of Steamed Vegetables and zesty Greek Yogurt Tahini Sauce. Healthy, delicious, and ready in 15 minutes!

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Servings: 2 large servings

Author: Kate

  Cook Mode: Prevent your screen from going dark

Ingredients

*Steamed Veggies*

• 1 small head broccoli
• 1 small bell pepper - , seeds removed

*Greek Yogurt Tahini Sauce*

• 3 tablespoons Tahini
• 2 tablespoons plain fat-free Greek Yogurt
• 2 tablespoons olive oil - (use water for a lower-fat version)
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 garlic clove - , grated
• 2 tablespoons cilantro or parsley leaves - , diced (I used cilantro)
• 1/4 - 1/2 teaspoon salt - , to taste
• 1/4 - 1/2 teaspoon red pepper flakes - , to taste

Instructions

For the Steamed Veggies:

• Chop the broccoli into small florets, and dice the bell pepper into thin strips.
• Boil 1 inch of water in a small-medium pot that fits your steamer. Add the chopped vegetables and steam for about 5 minutes, or until vegetables are crisp tender and cooked to your liking. Remove from heat.

For the Greek Yogurt Tahini Sauce:

• While the vegetables are steaming, whisk together the sauce ingredients in a medium bowl. Taste it and see if the sauce needs more salt, pepper, or lemon juice.
• Pour the sauce over the steamed veggies while they are still hot.

Notes

- If the tahini separates from the oil in the container, mix well to make a thin paste before mixing it with the rest of the sauce ingredients.

- This recipe makes twice as much sauce as steamed veggies. The leftover sauce will store well in the fridge for a few days, and you can use it as salad dressing or on your next batch of steamed veggies the next day!

- Feel free to make any mixed veggies you like, such as carrots, squash, cauliflower, etc.

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Kitchen stuff used for this recipe:

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