Roasted Cauliflower and Sweet Potatoes with Tahini Dipping Sauce
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4.3 from 10 votes

Roasted Vegetables with Tahini Lemon Sauce

Roasted vegetables are dressed lightly with a garlicky tahini lemon sauce with bright parsley to brighten the flavor.
Course Main Dish, Side Dish
Cuisine American
Diet Vegetarian
Keyword roasted vegetables, tahini sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 123kcal
Author Liz Della Croce


  • 1 head cauliflower cut florets
  • 2 sweet potatoes cut cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons tahini
  • 1 juice and zest of lemon
  • 1 clove garlic grated
  • 1/2 teaspoon salt
  • 1/4 cup hot water
  • 1/4 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.


Where can I buy tahini?

Most grocery stores sell tahini in their ethnic section.


Calories: 123kcal | Carbohydrates: 14.2g | Protein: 3.3g | Fat: 6.8g | Saturated Fat: 0.9g | Polyunsaturated Fat: 5.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 445mg | Fiber: 4.1g | Sugar: 4.3g