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Roasted Veggie with Tahini Yogurt Sauce – A Simple, Flavor-Packed Sheet Pan Meal

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A colorful medley of roasted vegetables served with a creamy, tangy tahini yogurt sauce. Perfect for meal prep, sides, or a vegetarian main course.

Ingredients

Scale

  • 2 cups sweet potato, peeled and cubed

  • 2 cups cauliflower florets

  • 1 red onion, sliced

  • 1 zucchini, chopped

  • 1 red bell pepper, chopped

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ¼ tsp chili flakes (optional)

  • Salt and pepper to taste

Tahini Yogurt Sauce:

  • ½ cup Greek yogurt

  • 2 tbsp tahini

  • 1 tbsp lemon juice

  • 1 garlic clove, finely grated

  • 2–3 tbsp water (to thin)

  • ¼ tsp salt

Instructions

  • Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • Toss vegetables with olive oil, cumin, paprika, chili flakes, salt, and pepper.

  • Spread evenly on the baking sheet and roast for 30–35 minutes, stirring once.

  • Meanwhile, whisk together yogurt, tahini, lemon juice, garlic, salt, and water.

  • Plate roasted vegetables and drizzle with tahini yogurt sauce.

  • Garnish with fresh herbs and serve warm.

Notes

  • Swap Greek yogurt for plant-based yogurt to make it vegan.

  • Store leftovers in the fridge for up to 4 days.

  • Add chickpeas or grains for a heartier meal.

Find it online: https://nosweatrecipes.com/roasted-veggie-with-tahini-yogurt-sauce-a-simple-flavor-packed-sheet-pan-meal/