Roasted Vegetables with Creamy Tahini-Yogurt Dressing
A vibrant and nutritious sheet pan dinner featuring roasted chickpeas and an array of vegetables paired with a creamy tahini-yogurt dressing. This vegan-friendly dish is quick to prepare, making it perfect for weeknight dinners or meal prepping.
Ingredients
- 1 canchickpeas: 1 can (drained and rinsed, 400 g / 15 oz)
- 1onion (large) (sliced into wedges)
- 2sweet potato (medium) (cubed, 450 g / 1 lb)
- 1 cupbroccoli (florets, 150 g / 5.3 oz)
- 1 cupcauliflower (florets, 150 g / 5.3 oz)
- seasonings (to taste) (paprika, cumin, salt, pepper, paprika, cumin, chili flakes as desired)
- 2 tbspolive oil (30–45 ml)
- 2 tbsptahini (30 g / 1 oz)
- ½ cupvegan or greek yogurt (120 g / 4 oz)
- 2 tbsplemon juice (30 ml)
- salt and pepper: (to taste)
- 1 clovegarlic (minced or grated)
- 2tbp olive oil (30 ml)
- 1 tspmustard (5 g / 0.17 oz)
- 1 tspagave (or honey if not vegan, 5 ml / 0.17 oz)
Directions
- 1
Preheat the Oven Preheat your oven to 400°F (200°C).
- 2
Prepare the Vegetables Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.
- 3
Roast the Vegetables Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- 4
Make the Dressing While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.
- 5
Assemble and Serve Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.