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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.