Roasted Veggie with Tahini Yogurt Sauce – Nutritious, Flavorful & Perfectly Balanced

🎉 Introduction

If you’re looking for a meal that’s nutritious, satisfying, and full of Mediterranean flavor, this Roasted Veggie with Tahini Yogurt Sauce is the perfect recipe. Loaded with a rainbow of roasted vegetables like cauliflower, carrots, and sweet potato, along with hearty chickpeas, it’s both comforting and wholesome.

The magic lies in the tahini yogurt sauce. Creamy Greek yogurt blends with tahini, lemon juice, garlic, and fresh parsley for a zesty, nutty dressing that pairs beautifully with the caramelized veggies. Arugula adds freshness, while spices like cumin, paprika, and oregano create depth of flavor.

This dish works as a hearty vegetarian main or a side dish for grilled proteins. It’s also meal-prep friendly and great for adding more plant-based meals to your weekly rotation.

🧰 Equipment Needed

• Large mixing bowl
• Baking sheets (2 for even roasting)
• Parchment paper (optional)
• Cutting board & sharp knife
• Measuring cups & spoons
• Food processor or whisk (for sauce)

🛒 Ingredients

Vegetables

• 1 head cauliflower, cut into florets
• 3 large carrots, peeled and cut into sticks
• 1 sweet potato, peeled and cubed
• 1 can chickpeas (15 oz), drained and rinsed
• 1 clove garlic, minced
• 1 cup arugula (for serving)
• ¼ cup fresh parsley, chopped

Pantry & Seasonings

• 6 tbsp olive oil, extra virgin
• 1 ½ tsp paprika
• 2 tsp ground cumin
• 1 tsp oregano
• ¾ tsp garlic powder
• 1 ½ tsp salt
• ½ tsp ground black pepper

Dairy & Condiments

• 1 cup Greek yogurt
• ¼ cup tahini
• Juice of 1 ½ lemons

Toppings (Optional)

• Pumpkin seeds, sesame seeds, or extra parsley

👩‍🍳 Directions

Step 1: Prep the oven and veggies

• Preheat oven to 425°F (220°C).
• Line baking sheets with parchment paper.
• In a large bowl, toss cauliflower, carrots, sweet potato, and chickpeas with 4 tbsp olive oil, paprika, cumin, oregano, garlic powder, salt, and black pepper.

Step 2: Roast

• Spread veggies evenly on baking sheets.
• Roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 3: Make the tahini yogurt sauce

• In a bowl or food processor, combine Greek yogurt, tahini, lemon juice, garlic, parsley, and 2 tbsp olive oil.
• Blend or whisk until creamy and smooth. Taste and adjust salt, pepper, or lemon.

Step 4: Assemble

• Place a bed of arugula on plates.
• Top with roasted veggies and chickpeas.
• Drizzle generously with tahini yogurt sauce.
• Sprinkle with toppings like pumpkin seeds or extra parsley.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Veggies: Store in airtight containers up to 4 days in the fridge.
• Sauce: Keep refrigerated in a sealed jar for up to 5 days.
• Reheating: Roast veggies in oven or air fryer at 375°F for 8–10 minutes for best texture.

🥄 Variations

• Grain Bowl Style: Serve over quinoa, farro, or couscous for extra heartiness.
• Protein Boost: Add grilled chicken, salmon, or tofu.
• Spicy Kick: Add chili flakes or a pinch of cayenne to the veggies.
• Different Veggies: Swap in zucchini, bell peppers, or Brussels sprouts.
• Vegan Version: Use a plant-based yogurt in the sauce.

❓ 10 FAQs

1. Can I use frozen veggies?
   Yes, just roast a little longer for caramelization.
2. What if I don’t have tahini?
   Substitute almond butter or cashew butter for a nutty twist.
3. Can I make this ahead of time?
   Yes, it’s meal-prep friendly—just keep sauce and veggies separate until serving.
4. Do I need to peel the sweet potato?
   Peeling is optional; the skin adds extra fiber.
5. Can I air-fry the veggies?
   Absolutely—cook at 400°F for 12–15 minutes, shaking halfway.
6. How do I make the sauce thinner?
   Add a splash of water or extra lemon juice until desired consistency.
7. Is this gluten-free?
   Yes, the recipe is naturally gluten-free.
8. What protein pairs well with this?
   Grilled chicken, lamb skewers, or falafel work great.
9. Can I double the recipe?
   Yes, just roast on multiple trays to avoid overcrowding.
10. What toppings work best?
    Seeds, nuts, feta crumbles, or fresh herbs.

🏁 Conclusion

This Roasted Veggie with Tahini Yogurt Sauce is the perfect mix of wholesome nutrition and bold flavor. The roasted vegetables bring caramelized sweetness, while the creamy, tangy sauce ties everything together. It’s versatile, customizable, and ideal for both busy weeknights and elegant gatherings.

Whether you enjoy it as a vegetarian main, side dish, or meal prep bowl, this recipe will quickly become a staple in your kitchen.

Adam

Roasted Veggie with Tahini Yogurt Sauce – Nutritious, Flavorful & Perfectly Balanced

If you’re looking for a meal that’s nutritious, satisfying, and full of Mediterranean flavor, this Roasted Veggie with Tahini Yogurt Sauce is the perfect recipe. Loaded with a rainbow of roasted vegetables like cauliflower, carrots, and sweet potato, along with hearty chickpeas, it’s both comforting and wholesome. The magic lies in the tahini yogurt sauce. Creamy Greek yogurt blends with tahini, lemon juice, garlic, and fresh parsley for a zesty, nutty dressing that pairs beautifully with the caramelized veggies. Arugula adds freshness, while spices like cumin, paprika, and oregano create depth of flavor. This dish works as a hearty vegetarian main or a side dish for grilled proteins. It’s also meal-prep friendly and great for adding more plant-based meals to your weekly rotation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables

• 1 head cauliflower cut into florets
• 3 large carrots peeled and cut into sticks
• 1 sweet potato peeled and cubed
• 1 can chickpeas 15 oz, drained and rinsed
• 1 clove garlic minced
• 1 cup arugula for serving
• ¼ cup fresh parsley chopped

Pantry & Seasonings

• 6 tbsp olive oil extra virgin
• 1 ½ tsp paprika
• 2 tsp ground cumin
• 1 tsp oregano
• ¾ tsp garlic powder
• 1 ½ tsp salt
• ½ tsp ground black pepper

Dairy & Condiments

• 1 cup Greek yogurt
• ¼ cup tahini
• Juice of 1 ½ lemons

Toppings (Optional)

• Pumpkin seeds sesame seeds, or extra parsley

Equipment

• Large mixing bowl
• Baking sheets (2 for even roasting)
• Parchment paper (optional)
• Cutting board & sharp knife
• Measuring cups & spoons
• Food processor or whisk (for sauce)

Method

 

Step 1: Prep the oven and veggies

1. Preheat oven to 425°F (220°C).
2. Line baking sheets with parchment paper.
3. In a large bowl, toss cauliflower, carrots, sweet potato, and chickpeas with 4 tbsp olive oil, paprika, cumin, oregano, garlic powder, salt, and black pepper.

Step 2: Roast

1. Spread veggies evenly on baking sheets.
2. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 3: Make the tahini yogurt sauce

1. In a bowl or food processor, combine Greek yogurt, tahini, lemon juice, garlic, parsley, and 2 tbsp olive oil.
2. Blend or whisk until creamy and smooth. Taste and adjust salt, pepper, or lemon.

Step 4: Assemble

1. Place a bed of arugula on plates.
2. Top with roasted veggies and chickpeas.
3. Drizzle generously with tahini yogurt sauce.
4. Sprinkle with toppings like pumpkin seeds or extra parsley.

Notes

🧊 Storage & Reheating

Veggies: Store in airtight containers up to 4 days in the fridge.

Sauce: Keep refrigerated in a sealed jar for up to 5 days.

Reheating: Roast veggies in oven or air fryer at 375°F for 8–10 minutes for best texture.

🥄 Variations

Grain Bowl Style: Serve over quinoa, farro, or couscous for extra heartiness.

Protein Boost: Add grilled chicken, salmon, or tofu.

Spicy Kick: Add chili flakes or a pinch of cayenne to the veggies.

Different Veggies: Swap in zucchini, bell peppers, or Brussels sprouts.

Vegan Version: Use a plant-based yogurt in the sauce.

❓ 10 FAQs

Can I use frozen veggies?
Yes, just roast a little longer for caramelization.

What if I don’t have tahini?
Substitute almond butter or cashew butter for a nutty twist.

Can I make this ahead of time?
Yes, it’s meal-prep friendly—just keep sauce and veggies separate until serving.

Do I need to peel the sweet potato?
Peeling is optional; the skin adds extra fiber.

Can I air-fry the veggies?
Absolutely—cook at 400°F for 12–15 minutes, shaking halfway.

How do I make the sauce thinner?
Add a splash of water or extra lemon juice until desired consistency.

Is this gluten-free?
Yes, the recipe is naturally gluten-free.

What protein pairs well with this?
Grilled chicken, lamb skewers, or falafel work great.

Can I double the recipe?
Yes, just roast on multiple trays to avoid overcrowding.

What toppings work best?
Seeds, nuts, feta crumbles, or fresh herbs.

🏁 Conclusion

This Roasted Veggie with Tahini Yogurt Sauce is the perfect mix of wholesome nutrition and bold flavor. The roasted vegetables bring caramelized sweetness, while the creamy, tangy sauce ties everything together. It’s versatile, customizable, and ideal for both busy weeknights and elegant gatherings.

Whether you enjoy it as a vegetarian main, side dish, or meal prep bowl, this recipe will quickly become a staple in your kitchen.