Name: Roasted Veggie, Tahini Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets); 3 large carrots, cut into round pieces; 2 Tbsp extra virgin olive oil (more as needed); ½ tsp garlic powder; 1 tsp oregano; 1 tsp paprika; 1 tsp ground cumin; ½ tsp salt (more to taste); ¼ tsp ground black pepper; ½ large lemon, juiced (about 2 Tbsp); ¼ cup fresh parsley, chopped (optional); 1 can chickpeas (garbanzo beans) (15.5 oz-16 oz); 1 sweet potato, diced; 2 Tbsp extra virgin olive oil; ½ tsp ground cumin; ½ tsp paprika; ¼ tsp garlic powder; ½ tsp salt (more to taste); ⅕ tsp ground black pepper (more to taste); 1 cup Greek yogurt (or plant-based yogurt; nonfat or any fat content); ¼ cup tahini; 1 large lemon, juiced (about ¼ cup lemon juice); 2 Tbsp extra virgin olive oil; 1 clove garlic; ½ tsp ground cumin; ½ tsp salt; Arugula or greens of choice (optional); Toppings of choice (optional)

Jump to Recipe

If you’ve been craving a vibrant, wholesome meal that’s bursting with flavor and texture, this Roasted Veggie, Tahini Yogurt Sauce recipe is your new best friend. Imagine golden roasted cauliflower and carrots mingling perfectly with sweet, roasted chickpeas and sweet potatoes, all generously drizzled with a luscious, tangy tahini yogurt sauce that elevates every bite. It’s a dish that’s as satisfying to eat as it is nourishing to make, perfect for anyone looking to enjoy a colorful, nutrient-packed bowl that feels like a comforting hug on a plate.

Roasted Veggie, Tahini Yogurt Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients that complement each other is the secret to making this dish sing. Each component plays a crucial role, from the earthy spices that coat the veggies to the creamy tahini yogurt sauce that ties everything together with bright, refreshing notes.

Cauliflower florets (1 head or 12 oz precut): These provide a beautiful texture and soak up spices beautifully.
Carrots (3 large, sliced): Sweet and tender after roasting, they add vibrant color.
Extra virgin olive oil (about 4 Tbsp total): Essential for roasting and enriching flavors with a silky finish.
Garlic powder (½ tsp + ¼ tsp): Adds a gentle punch without overpowering.
Oregano (1 tsp): Infuses a warm, herbaceous note to the roast.
Paprika (2 tsp total): Gives smokiness and a lovely red hue.
Ground cumin (2 tsp total): Earthy and slightly nutty, it deepens the flavor profile.
Salt and ground black pepper: To taste, enhancing and balancing every ingredient.
Lemon juice (½ large lemon for veggies, 1 large lemon for sauce): Fresh acidity brightens the whole dish.
Fresh parsley (¼ cup, optional): Adds a pop of green and fresh herbal vibrancy.
Chickpeas (1 can, 15.5–16 oz): Roasted to crispy perfection, adding protein and texture.
Sweet potato (1, diced): Its natural sweetness complements the spices beautifully.
Greek yogurt (1 cup, or plant-based alternative): Creamy base for the tahini yogurt sauce.
Tahini (¼ cup): Gives a rich, nutty depth that balances the lemon and yogurt.
Garlic clove (1, for sauce): Fresh garlic sharpens the sauce flavor.
Arugula or greens (optional): Adds peppery freshness and crunch to the bowl.
Toppings of choice (optional): Nuts, seeds, or extra herbs to personalize your bowl.

How to Make Roasted Veggie, Tahini Yogurt Sauce

Step 1: Roast the Carrots and Cauliflower

Preheat your oven to 425℉ (220°C) and prepare a baking sheet lined with parchment. Toss your cauliflower florets and sliced carrots with olive oil, garlic powder, oregano, paprika, cumin, salt, and pepper. Spread them out evenly on the sheet and roast them for about 25-30 minutes. Once they look golden and fragrant, remove the tray, sprinkle with fresh lemon juice and parsley, then pop them back in the oven for another 5-10 minutes so the flavors meld beautifully and the cauliflower achieves a crisp golden edge.

Step 2: Roast the Chickpeas and Sweet Potatoes

While your cauliflower and carrots roast, prepare another sheet for chickpeas and sweet potatoes. Rinse and dry the chickpeas thoroughly, discarding any loose skins. In a bowl, toss chickpeas with olive oil, ground cumin, paprika, garlic powder, salt, and pepper until evenly coated. Place them on one half of the baking sheet. On the other side, add diced sweet potatoes, drizzle with olive oil, and season with salt, pepper, cumin, and paprika as well. Roast together for 20-28 minutes until chickpeas are crisp and sweet potatoes are tender and caramelized.

Step 3: Whip Up the Tahini Yogurt Sauce

While the veggies finish roasting, combine tahini, Greek yogurt, fresh lemon juice, olive oil, a garlic clove, ground cumin, and salt in a blender or food processor. Blend until the sauce is smooth and creamy. If you prefer it thinner, simply add water a tablespoon at a time until it reaches your desired consistency. This sauce is the heart of the Roasted Veggie, Tahini Yogurt Sauce bowl, bringing together richness, tang, and a bit of garlic warmth in every spoonful.

Step 4: Assemble Your Bowl

Start by spreading a generous dollop of the tahini yogurt sauce on the plate or bowl. Add a bed of arugula or your favorite greens if you like, then artfully arrange roasted sweet potatoes, chickpeas, cauliflower, and carrots on top. Finish with your choice of toppings—maybe some extra parsley, a squeeze of lemon, or toasted seeds for crunch. Enjoy the layers of flavor and texture you created!

How to Serve Roasted Veggie, Tahini Yogurt Sauce

Garnishes

To make your Roasted Veggie, Tahini Yogurt Sauce bowl even more delightful, add fresh herbs like parsley or cilantro, a sprinkle of toasted sesame seeds, or a pinch of za’atar spice. A few dashes of chili flakes add a subtle heat that wakes up the whole dish. These little extras elevate the flavors and add that wow factor.

Side Dishes

This bowl shines wonderfully on its own but pairs perfectly with warm pita bread, a crisp green salad, or a fluffy grain like quinoa or brown rice. Serving alongside a light cucumber and tomato salad brings an even fresher contrast, making your meal balanced and fulfilling.

Creative Ways to Present

Try layering this bowl over fluffy couscous or quinoa for a grain bowl version that’s perfect for lunches or dinners. For a portable meal, stuff the veggies and sauce inside grilled flatbreads or tortillas. You can even serve it as an appetizer by placing roasted veggies and sauce on crostini; it’s a crowd-pleaser every time!

Make Ahead and Storage

Storing Leftovers

Leftover roasted veggies, chickpeas, and tahini yogurt sauce can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Keeping sauce and veggies separate helps preserve freshness and texture.

Freezing

While the roasted veggies and chickpeas freeze well, the tahini yogurt sauce is best made fresh. You can freeze roasted vegetables in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.

Reheating

Reheat your veggies and chickpeas gently in the oven or on a skillet to maintain their crispness, avoiding sogginess that can come from microwaving. Once warmed, drizzle with freshly made tahini yogurt sauce or dress with the sauce straight from the fridge for a cooling contrast.

FAQs

Can I use other vegetables instead of cauliflower and carrots?

Absolutely! Broccoli, bell peppers, zucchini, or even Brussels sprouts are excellent roasted vegetable choices that will pair wonderfully with the tahini yogurt sauce.

Is it possible to make this recipe vegan?

Yes! Simply swap the Greek yogurt for a plant-based yogurt, such as coconut or almond yogurt, to keep the creamy texture while making the dish vegan-friendly.

How long does the tahini yogurt sauce keep in the fridge?

The sauce will stay fresh in an airtight container for up to 4-5 days. Giving it a good stir before serving will help if it separates slightly.

Can I prepare all the components in advance?

You can roast the vegetables and chickpeas a day ahead and keep the sauce in the fridge as well. Assemble just before serving to keep everything fresh and vibrant.

What toppings do you recommend for extra flavor?

Toasted pine nuts or pumpkin seeds add crunch, fresh herbs bring brightness, and a drizzle of hot sauce or pomegranate molasses can add exciting flavor twists.

Final Thoughts

This Roasted Veggie, Tahini Yogurt Sauce recipe is a vibrant celebration of flavors and textures that feels like you’re treating yourself to something truly special. It’s perfect for busy weeknights or when you want to impress without the fuss. Give it a try—you might just find yourself making it again and again, sharing it with friends, and savoring every delicious bite!