Roasted Vegetables with Creamy Tahini-Yogurt Dressing – Your New Favorite Sheet Pan Dinner
There’s nothing more satisfying than pulling a sheet pan out of the oven piled high with caramelized roasted vegetables. The natural sweetness of sweet potatoes, the nutty bite of chickpeas, and the earthy flavors of broccoli and cauliflower all come together beautifully when roasted with olive oil and spices. What truly takes this dish to the next level, though, is the creamy tahini-yogurt dressing. Tangy, nutty, and smooth, it adds richness and balance to the roasted vegetables, making every bite flavorful and satisfying.
This plant-based recipe is more than just delicious—it’s nourishing and versatile. Packed with fiber, plant protein, and antioxidants, it’s a wholesome dinner you can feel good about. It works perfectly as a simple weeknight meal, but it also doubles as an excellent meal-prep option since the roasted vegetables and dressing can be made ahead and enjoyed in different ways throughout the week. Whether served over grains, tucked into wraps, or enjoyed as a hearty main dish, roasted vegetables with creamy tahini-yogurt dressing is a go-to recipe you’ll want to keep on repeat.
Why You’ll Love Roasted Vegetables with Creamy Tahini-Yogurt Dressing
- Easy one-pan clean-up
- Creamy, protein-rich dressing
- Perfect for meal prep and quick dinners
- Naturally gluten-free and vegan
How to Make Roasted Vegetables with Creamy Tahini-Yogurt Dressing
Tips for Perfect Roasted Vegetables
- Cut vegetables into similar sizes to ensure even roasting.
- Don’t overcrowd the pan to encourage caramelization.
- Thin the dressing with a splash of water if it’s too thick.
- Garnish with fresh parsley, sesame seeds, or chili oil for added flavor.
Serving Suggestions for Roasted Vegetables
- Serve over a bed of quinoa, couscous, or rice for a complete meal.
- Add leafy greens like spinach or arugula for freshness.
- Pair with warm pita bread or flatbread to soak up the sauce.
Storage and Meal Prep Tips for Roasted Vegetables with Creamy Tahini-Yogurt Dressing
- Enjoy cold in a salad bowl or reheat for a warm dinner.
- Store roasted vegetables in one airtight container and the dressing in another.
- Keep fresh in the refrigerator for up to four days.
FAQs About Roasted Vegetables
Final Thoughts on Roasted Vegetables with Creamy Tahini-Yogurt Dressing
This recipe proves that simple ingredients can create bold flavors. The roasted vegetables bring out natural sweetness and depth, while the tahini-yogurt dressing adds creaminess and tang. Whether you enjoy it as a quick weeknight dinner, a meal-prep option, or a healthy centerpiece for gatherings, roasted vegetables with creamy tahini-yogurt dressing is a dish you’ll come back to again and again.
If you loved this recipe and want even more plant-based inspiration, visit Dr. Vegan for a wide collection of wholesome, easy, and flavorful vegan recipes designed to make healthy eating simple and delicious.
Roasted Vegetables with Creamy Tahini-Yogurt Dressing
Equipment
- Large sheet pan
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Knife and Cutting Board
Ingredients
For the Sheet Pan Vegetables:
- 400 g Chickpeas: 1 can drained and rinsed
- 1 Onion (large) sliced into wedges
- 2 Sweet potato (medium) cubed
- 150 g Broccoli florets
- 150 g Cauliflower florets
- 2 tsp Seasonings (to taste) paprika, cumin, salt, pepper, paprika, cumin, chili flakes as desired
- 2-3 tbsp Olive oil
For the Dressing:
- 2 tbsp Tahini
- 120 g Vegan or Greek yogurt
- 2 tbsp Lemon juice
- Salt and pepper: To taste
- 1 clove Garlic minced or grated
- 2 tbsp Olive oil
- 1 tsp Mustard
- 1 tsp Agave or honey if not vegan
Instructions
- Preheat the Oven Preheat your oven to 400°F (200°C).
- Prepare the VegetablesSpread 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 VegetablesRoast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.
- Make the DressingWhile 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 ServeRemove 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.
Made this and it turned out wonderful ! Thanks !!!!!
This is one of the best dishes I’ve had this year. Roasting veggies is always so much better than any other cooking method. But this dressing is sooo good. Only substituted maple syrup for agave (better glycemic friendly). I ate half the recipe. Can’t wait for tomorrow to eat these rest. Thank you.
Loove this recipe. Tons of flavor and it’s warm so satisfying in the winter. I roast batches to meal prep and reheat quickly in a skillet so you still get good texture. Also swap out with butternut squash and add brussels and purple cabbage.
Thanks!!
made this twice recently, absolutely delicious! my only tweak was more garlic 🙂
Thanks! I appreciate your feedback!
This is amazing! Easy to make. The tahini sauce is delicious.
Happy to hear that 🙂
Absolutely delicious and so easy to make! The roasted vegetables are perfectly tender, and the creamy tahini-yogurt dressing is amazing. Incredibly nutritious, flavorful, and my favorite winter food now. Thank you!
Loved the roasted vegetables and the dressing was fantastic. We just weren’t keen on the roasted chickpeas. Anyone have a plant based protein substitute?
I didn’t like the chick
peas in it either, they were like bullets, otherwise the dish is lovely, I put Brussels sprouts in a bit later instead of broccoli as that got overcooked first time I made it and squash, beetroot are other alternatives too…The dressing is fantastic!
I see now that it’s tablespoons not teaspoons. So I assume it’s a combination of the seasonings not two tablespoons of each. I apologize for my oversight. Ignore my previous comment.
Is it 2 teaspoons of the seasonings combined or of each?
I was wondering the same thing, Morgan! My first attempt was using 2 tsp of each….I think that was a mistake.
This was absolutely delicious!
Dressing is fantastic and many variations of roasted vegetables work beautifully such as Carrots, Beetroot, Brussels Sprouts, Butternut Squash as well as ones in recipe.
This was easy and delish! Will be adding to rotation!
Thank you so much for this easy and delicious recipe! It came out perfectly when I followed the instructions. Thanks for sharing it.
Sweet potatoes took 10 minutes longer to cook, so a total of 40 minutes. This is a delicious recipe and I plan to add it to my regular rotation!
Wow, this is so delicious!!!! I’ve never been so excited for leftovers. I could eat the yogurt tahini dressing by the spoonful. That will be my new go-to dipping sauce for veggies or even salad dressing.
Catherine , how did you measure the spices ?
Two teaspoons of each or combination of each to make the two teaspoons ? Thanks!
This was delicious! Made this around 3 times and will keep making it hopefully at least once a week! Used coconut yogurt. Thank you!
So glad you liked it!!😊
Dr. Vegan, I feel that I need to meet you. Your recipe is fantastic! I am so happy you shared your art with me. Thank you!!!!!!! So goooood.
Would Brussel sprouts be okay in the recipe?
Absolutely! 🙂