This roasted veggie bowl with tahini yogurt dressing is hearty, colorful, and bursting with flavor.

Crispy chickpeas, tender sweet potatoes, and golden roasted cauliflower pair perfectly with the creamy lemon-tahini sauce.

Why You’ll Love This Recipe

It’s a nourishing vegetarian (and easily vegan) meal that’s filling yet light.

The roasted vegetables develop a caramelized flavor that balances beautifully with the creamy, tangy sauce.

Perfect for meal prep—just roast, blend the sauce, and assemble during the week.

What You’ll Need (Ingredient Highlights)

Cauliflower and carrots roast until golden and slightly crisp.

Sweet potatoes add natural sweetness and hearty texture.

Chickpeas bring protein and crunch when roasted.

Tahini and yogurt create a creamy, nutty, and tangy dressing.

Fresh lemon juice brightens the entire bowl.

Pro Tips Before You Start

Dry chickpeas well before roasting so they crisp up.

Spread veggies in a single layer on baking sheets to avoid steaming.

Adjust tahini sauce consistency with water for a thinner drizzle.

Add fresh toppings like arugula or parsley for color and freshness.

How to Make Tahini Yogurt Dressing with Roasted Veggies

Step 1 – Roast the cauliflower and carrots

Toss florets and carrot rounds with oil, garlic powder, oregano, paprika, cumin, salt, and pepper.

Roast at 425°F (220°C) for 25 minutes.

Add lemon juice and parsley, then roast another 5–10 minutes until golden.

Step 2 – Roast the chickpeas and sweet potatoes

Dry chickpeas, toss with oil and spices, and spread on half a baking sheet.

On the other half, add diced sweet potatoes with oil, salt, and pepper.

Roast for 20–28 minutes, until chickpeas are golden and sweet potatoes tender.

Step 3 – Make the tahini yogurt sauce

Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth.

Add water if needed for a thinner texture.

Step 4 – Assemble the bowl

Layer arugula or greens in a bowl.

Top with roasted chickpeas, sweet potatoes, cauliflower, and carrots.

Drizzle generously with tahini yogurt dressing and add extra toppings if desired.

What to Serve Them With

Serve as a complete lunch or dinner on its own.

Pair with warm pita bread for dipping.

Add grilled chicken or fish for extra protein if desired.

Variations / Substitutions

Make it vegan by using plant-based yogurt.

Swap cauliflower for broccoli or zucchini.

Add grains like quinoa or farro to make it more filling.

Spice it up with chili flakes or harissa.

Storage & Leftovers

Store roasted veggies and chickpeas separately in the fridge for up to 4 days.

Keep tahini yogurt sauce in a sealed jar for up to a week.

Assemble bowls just before serving for the best texture.

FAQs

Can I make the sauce ahead of time?
Yes, it keeps well in the fridge for up to 7 days.

How do I keep chickpeas crispy?
Roast them well, cool completely, and store uncovered or lightly covered.

Can I use canned sweet potatoes?
Fresh works best for roasting, but canned can be used in a pinch (they’ll be softer).

Is this recipe gluten-free?
Yes, naturally gluten-free. Just double-check your yogurt and tahini labels.

What other toppings go well?
Avocado, pickled onions, toasted nuts, or pomegranate seeds are all delicious.

Final Thoughts

This tahini yogurt dressing bowl is a satisfying mix of textures and flavors.

It’s creamy, crispy, and vibrant—the kind of meal that makes healthy eating exciting.

The Boat Shed Kitchen

Tahini Yogurt Dressing

This vibrant bowl with roasted carrots, cauliflower, chickpeas, and sweet potatoes is drizzled with a creamy tahini yogurt dressing. Fresh, filling, and packed with flavor, it’s perfect as a hearty lunch or light dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Calories: 410

Ingredients Method Notes

Ingredients

  

For Roasted Carrots & Cauliflower

• 1 head cauliflower or 12 oz florets
• 3 large carrots sliced
• 2 tbsp olive oil
• ½ tsp garlic powder
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ½ lemon juiced
• ¼ cup parsley chopped

For Roasted Chickpeas & Sweet Potatoes

• 1 can chickpeas 15.5–16 oz
• 1 sweet potato diced
• 2 tbsp olive oil
• ½ tsp cumin
• ½ tsp paprika
• ¼ tsp garlic powder
• ½ tsp salt
• ⅕ tsp black pepper

For Tahini Yogurt Sauce

• 1 cup Greek yogurt
• ¼ cup tahini
• 1 lemon juiced (~¼ cup)
• 2 tbsp olive oil
• 1 garlic clove
• ½ tsp cumin
• ½ tsp salt

For the Bowl

• Arugula or greens of choice
• Extra toppings as desired

Method

 

1. Preheat oven to 425°F (220°C).
2. Roast cauliflower and carrots with oil and spices for 25 minutes, then add lemon and parsley.
3. Roast another 5–10 minutes.
4. On another tray, roast chickpeas and sweet potatoes with oil and spices for 20–28 minutes.
5. Blend yogurt, tahini, lemon juice, olive oil, garlic, cumin, and salt until smooth.
6. Add water to thin if needed.
7. See full steps with tips & photos → https://theboatshedcafe.com/tahini-yogurt-dressing/

Notes

• Swap arugula for spinach or kale if preferred.
• For extra crunch, top with pumpkin seeds or toasted almonds.
• The dressing also works well as a dip for pita or roasted veggies.