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.
Equipment
- Large sheet pan
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Knife and Cutting Board
Ingredients
For the Sheet Pan Vegetables:
- 1 can Chickpeas: 1 can drained and rinsed, 400 g / 15 oz
- 1 Onion (large) sliced into wedges
- 2 Sweet potato(medium) cubed, 450 g / 1 lb
- 1 cup Broccoli florets, 150 g / 5.3 oz
- 1 cup Cauliflower florets, 150 g / 5.3 oz
- 2 tsp Seasoning paprika, cumin, salt, pepper, chili flakes as desired
- 2-3 tbsp Olive oil 30–45 ml
For the Dressing:
- 2 tbsp Tahini 30 g / 1 oz
- 1/2 cup Vegan or Greek yogurt 120 g / 4 oz
- 2 tbsp Lemon juice 30 ml
- Salt and pepper: To taste
- 1 clove Garlic minced or grated
- 2 tbp Olive oil 30 ml
- 1 tsp Mustard 5 g / 0.17 oz
- 1 tsp Agave or honey if not vegan, 5 ml / 0.17 oz
Instructions
- Preheat the Oven Preheat your oven to 400°F (200°C).
- 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.
- Roast the Vegetables Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- 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.
- 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.
Nutrition
Calories: 292kcal