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Roasted Veggie Bowl with Tahini Yogurt Sauce – A Nourishing Plant-Based Meal

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A nourishing, veggie-packed bowl of roasted seasonal vegetables topped with creamy tahini yogurt sauce. Perfect for meal prep, light dinners, or plant-based eating.

Ingredients

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For Roasted Veggies:

  • 2 cups cauliflower florets

  • 1 sweet potato, cubed

  • 1 zucchini, sliced

  • 1 red bell pepper, chopped

  • ½ red onion, sliced

  • 3 tbsp olive oil

  • 1 tsp salt

  • ½ tsp pepper

  • 1 tsp paprika

  • 1 tsp cumin

For Tahini Yogurt Sauce:

  • ½ cup Greek yogurt

  • 2 tbsp tahini

  • 2 tbsp lemon juice

  • 1 clove garlic, minced

  • 1 tbsp olive oil

  • 2–3 tbsp water

  • Salt, to taste

Optional Add-ins:

  • 1 cup cooked chickpeas

  • 1 cup cooked quinoa or rice

  • Fresh parsley or cilantro

Instructions

  1. Preheat oven to 425°F. Line trays with parchment.

  2. Toss vegetables with oil and spices. Spread on trays and roast 25–30 minutes, flipping halfway.

  3. Mix all sauce ingredients in a bowl, adding water to desired consistency.

  4. Assemble bowls with grains (if using), roasted veggies, and sauce.

  5. Garnish and serve warm or at room temperature.

Notes

  • Store separately and assemble fresh for best texture.

  • Use dairy-free yogurt for vegan option.

  • Add harissa or za’atar for more flavor.

Find it online: https://nosweatrecipes.com/roasted-veggie-bowl-with-tahini-yogurt-sauce-a-nourishing-plant-based-meal/