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Roasted Vegetables with Tahini Lemon Sauce

    Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor to create the perfect vegetarian side dish.

    Roasted Cauliflower and Sweet Potatoes with Tahin

    Tahini and I are BFF’s. My son adores hummus and so does his mama so we make it weekly around here. When I run low on tahini, I have to run out and get more.

    Liz Dipping Roasted Veggies

    Of course, I can’t let hummus have all of the fun. That’s where the tahini comes in.

    cauliflower being cut

    Did you know that certain vitamins require fat to be fully absorbed? Vitamins A, D, K and E all need fat in order to be carried into the bloodstream and on to our organs that need them.

    Fat = Flavor: If food doesn’t taste delicious, it doesn’t matter how healthy it is because no one will eat it. A little sesame oil on steamed broccoli goes a long way, my friends.

    Omega-3’s: Omega-3 fatty acids are critical and most people don’t consume enough.

    Roasted Cauliflower and Sweet Potatoes with Tahin HR

    Warning: Be sure to make extra tahini sauce. It is fabulous drizzled over grilled meats, used as a dip for veggies or added to a breakfast smoothie. Just kidding. Although….

    Liz with Lemon

    Frequently asked questions:

    Where can I buy tahini?

    Most grocery stores sell tahini in their ethnic section.

    Your fork is waiting.

    Roasted Cauliflower and Sweet Potatoes with Tahin

    Roasted Vegetables with Tahini Lemon Sauce

    4.77 stars average
    Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
    PREP: 10 mins
    COOK: 25 mins
    TOTAL: 35 mins
    Servings: 6


    • 1 head cauliflower (cut florets)
    • 2 sweet potatoes (cut cubes)
    • 1 tablespoon extra virgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 2 tablespoons tahini
    • 1 juice and zest of lemon
    • 1 clove garlic (grated)
    • ½ teaspoon salt
    • ¼ cup hot water
    • ¼ cup parsley (minced)


    • Pre-heat oven to 400.
    • Toss cauliflower and sweet potato with olive oil, salt, and pepper then spread out in an even layer on a foil-lined baking sheet. Roast for 20-25 minutes or until browned.
    • In a small bowl, whisk together tahini, lemon juice/zest, garlic, and salt. Slowly add in the hot water until desired consistency is reached. Stir in parsley and set aside.
    • When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.


    Calories: 123kcalCarbohydrates: 14.2gProtein: 3.3gFat: 6.8gSaturated Fat: 0.9gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 0mgSodium: 445mgFiber: 4.1gSugar: 4.3g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Looking for more delicious appetizer recipes? Check out my Pinterest board!


    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.


    1. hi!! what makes this sauce look white in the photo? none of the ingredients appear to warrant white colouring?? or maybe I missed something?/ the photo gives me the impression it is a white cream sauce?

      1. Hi Sheila, Are you familiar with tahini paste? It’s a paste made from sesame seeds and is used to make hummus. That’s what the sauce is made of which is great because unlike cream, it is plant-based and full of healthy omega-3, unsaturated fats that are GOOD for you! :) Hope that helps! Let me know if you try it!

        1. The sauce on the picture is white. I have tahini in my fridge and it is certainly not white but cream-colored. I believe the question that was asked in the previous post was what makes the dip white, so either the picture has been photoshopped or tahini was not used here, but something else.

          1. The lemon juice added lightens the coloring a bit, and different brands of tahini or age can affect the coloring as well. The picture was taken under professional lighting, but I’m not sure why the color matters much, since all I care about is that it tastes good!

          1. You are so sweet – you made my day!! I’m so glad you like this sauce!!! And it’s a good reminder, I haven’t made it in awhile! Wish we were eating it together!! xo

        2. I’m stalking your blog this morning obviously – ok, confession, other than in hummus, I have never really made anything else with tahini. I always have it, but it only appears in hummus. I see tahini sauces like this in cookbooks a lot and I’m going to finally give it a try. These veggies look amazing.

          1. I love when you stalk my blog!!! I love using tahini sauce – it’s also great drizzled over quinoa with toasted pine nuts.

        3. This was an amazing recipe. Perfect as is. Used some of the tahini sauce on our steaks. Even my five year old ate all of his with no fuss whatsoever.

        4. Oh yeah, I love roasted cauliflower, and I love sweet potatoes in any form. Though I must say I’m not that good at roasting sweet potatoes without burning them. If it were me, I’d have to keep an extra-close eye on them at 450. The tahini-lemon-garlic sauce sounds great, too, I like a ‘cheesy’ sauce like this without any actual cheese.

          1. Mary I’m with you!! I actually took your advice and reduced the temp to 400 degrees. I tend to like my veggies a little browned but you make a great point. :) I hope you try this – the tahini lemon sauce is addictive and we used it poured over quinoa and to dip veggies!

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