Hearty, roasted vegetables in a creamy, rich dressing. You can swap out any of the veggies in this recipe for whatever you happen to have on hand! Enjoy this warming dish over rice for a main course or enjoy it as a side next to some marinated tofu for a healthy meal! Either way, this simple and nourishing vegetable roast drenched in creamy tahini dressing is totally a keeper!

Easy Vegetable Roast With Tahini Dressing [Vegan, Gluten-Free]







To Make the Dressing: 

  • 2 garlic cloves, minced
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1/3 cup warm water
  • 1/4 teaspoon sea salt (or to taste)
  • Pinch of paprika to taste

To Make the Roast: 

  • 1 head cauliflower, cut into florets
  • 1/2 pound potatoes, scrubbed clean and cut into bite-sized chunks
  • 3 large carrots, scrubbed clean and cut into 2-inch rounds
  • 1 1/2 teaspoons cumin, divided
  • 2 teaspoons paprika, divided
  • Salt to taste
  • 2 tablespoons olive oil, divided

To Sauté:

  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 2 cups frozen peas, thawed
  • 1 tablespoon fresh chopped rosemary
  • Salt to taste


  1. Add garlic, tahini, lemon juice, and maple syrup in a blender.
  2. Blend until smooth, adding water a little at a time until dressing is thinned out but not too watery.
  3. Season with salt and paprika.
  4. The dressing will keep in the fridge for up to a week.
  5. Preheat oven to 400°F. and lin two rimmed baking sheets with parchment paper.
  6. Toss cauliflower with 1/2 teaspoon cumin, 1 teaspoon paprika, salt to taste and a tablespoon olive oil in a bowl.
  7. Spread cauliflower in a single layer on one of the baking sheet.
  8. Roast in the oven for 20-25 minutes until cauliflower is tender and slightly browned.
  9. Using the same bowl, combine the potato and carrots, add the remaining cumin, paprika, and olive oil, and add salt to taste.
  10. Toss to combine and spread in a single layer on the other baking sheet.
  11. Roast for 30 – 35 minutes until tender and golden, and a toothpick slips in easily.
  12. Meanwhile, heat olive oil over medium heat in a large saucepan or skillet.
  13. Add onions and sauté, stirring often for 3 – 4 minutes until they soften and become fragrant.
  14. Add peas and rosemary, season with salt and cook, stirring occasionally for 5-7 minutes until peas become tender.
  15. Add the roasted cauliflower, potatoes and carrots and toss gently to mix.
  16. Serve warm with the tahini dressing.

Nutritional Information

Per Serving Calories: 296 | Carbs: 32 g | Fat: 16 g | Protein: 10 g | Sodium: 132 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.