Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, from satay sauces to the ginger dressing on your sushi restaurant salad. Here we spike tahini with fresh ginger, garlic, and rice vinegar and drizzle over roasted sweet potatoes (tahini rounds out sweet flavors beautifully). And because tahini and chickpeas can never be too far apart, we spice and roast chickpeas until crunchy for added texture and protein in the dish. If you don’t have Sriracha, try a dash of hot sauce or a sprinkle of crushed red pepper.