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Roasted Vegetables with Creamy Tahini-Yogurt Dressing

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A flavorful and nutritious roasted vegetable dish topped with a creamy tahini-yogurt dressing, perfect for a wholesome meal.

Ingredients

Vegetables and Chickpeas

  • 400 g Chickpeas (drained and rinsed)
  • 1 large Onion (sliced into wedges)
  • 2 medium Sweet potato (cubed)
  • 150 g Broccoli (florets)
  • 150 g Cauliflower (florets)
  • 2 tsp Seasonings (paprika, cumin, salt, pepper, chili flakes as desired)
  • 2-3 tbsp Olive oil
  • 2 tbsp Tahini
  • 120 g Vegan or Greek yogurt
  • 2 tbsp Lemon juice
  • to taste Salt and pepper
  • 1 clove Garlic (minced or grated)
  • 1 tsp Mustard
  • 1 tsp Agave (or honey if not vegan)

Instructions 

  • Preheat oven to 400°F (200°C).
  • Spread chickpeas, onion, sweet potato, broccoli, and cauliflower on a sheet pan. Drizzle with olive oil, season, and toss to coat.
  • Roast for 25–30 minutes, tossing halfway, until tender and caramelized.
  • Whisk tahini, yogurt, lemon juice, garlic, mustard, agave, salt, and pepper to make the dressing. Add water if needed for consistency.
  • Serve roasted vegetables with dressing, garnished as desired.

Notes

You can add fresh herbs or seeds for extra flavor and texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mediterranean
Keyword: Vegetables