Sheet pan meals save me during the week and these roasted veggies with garlic tahini yogurt is one of my go-to’s! It’s easy, nutrient dense, and I could literally eat anything with that sauce. You can use any veggies and protein you have on hand, with makes this the perfect weeknight meal!
Why you’ll love these roasted veggie plates
- They are versatile – you can use any veggies or protein you have on hand
- Sheet pan meals make it quick and easy as everything is cooked on one pan
- They can be meal prepped
- Super nutrient dense
Ingredients to make roasted veggie plates with garlic tahini yogurt
Protein: I used tofu here as it cooks perfectly on the sheet pan with the veggies. You could also use salmon (in foil packs), etc. You could also just cook the veggies and add a protein like rotisserie chicken at the end!
Veggies: I love pairing roasted carrots and cauliflower with the tahini sauce so I usually opt for those. However, you can use any veggies you have on hand. I like to do one root veggie and one cruciferous. Asparagus would be yummy too!
Tahini: This is used in the garlic tahini sauce. Tahini is super nutrient dense and adds a great depth of flavor to the recipe. You could sub cashew butter but it will change the flavor a tad bit, but will still be delish!
Extra virgin olive oil or avocado oil: Olive oil is packed full of polyphenols so I love using it in my savory meals. This is used to coat the veggies and protein prior to roasting. However, you can use spray oil as well.
Garlic & seasonings of choice for the veggies
Coconut yogurt: This is used in the garlic tahini yogurt sauce. You can also sub plain greek yogurt.
Herbs & extras: I like to top my finished plate with fresh mint or parsley, pickled onions (I didn’t have any and use diced onion here), and red pepper.
How to make roasted veggie plates with garlic tahini yogurt
- Start by coating the veggies and protein in some olive oil and seasonings of choice. Roast in the oven.
- Mix together the garlic tahini yogurt ingredients together.
- Plate! Add some of the sauce to the plate and top with the veg and protein.
- Top with any extras you’d like (fresh herbs, pickled onion, etc).
Adding a grain to beef up the recipe
If you want to beef up the recipe, feel free to add some quinoa, couscous, or rice to your plate!
How to store leftovers
This can make a great meal prep! I like to store the veggies and the protein in separate glass Tupperware containers. I keep the sauce in a mason jar or Tupperware. If you want to make a meal prep container, add some of the veggies and protein to the container. You can either add the sauce on the Side, over top, or on the bottom as shown in the photos above.
More recipes you’ll love
Cauliflower falafel hummus plate
Crispy garlic smashed potatoes with pesto aioil
Roasted Veggie Plates with Garlic Tahini Yogurt
Ingredients
Sheet pan veggies and tofu
- 4-5 large carrots
- 1 small head of cauliflower
- 1 block extra firm high protein tofu *regular high protein tofu will work but you will need to press it prior to using.
- 2 tbsp olive oil
- Seasoning of choice (I used sea salt, garlic powder, & za'atar)
Tahini garlic yogurt sauce
- 1/3 cup coconut yogurt or plain greek yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp each, sea salt & pepper
- 2 tbsp finely chopped mint leaves
- ice water, as needed
- Pinch of red pepper, totally optional!
For Plating
- Quinoa or rice *optional
- fresh herbs, diced
- pickled onion or finely diced red onion
Instructions
Tahini garlic yogurt sauce
- Whisk everything together until smooth. Taste & adjust as you'd like.
Sheet pan meal
- Cut the carrots into halves, then halve them again. Cut the cauliflower into smaller florets. Place them on a sheet pan.
- If using tofu, press it to release the water (if not using high protein tofu). Then dice into cubes. Place on the sheet pan. I like to place the carrots in one section, tofu in one section, etc. Be sure to give them a little space, too.
- Drizzle everything with olive oil and sprinkle over the seaosning. Toss each section well.
- Place in the oven to roast at 425F for 30-45 minutes until cooked to your liking.
Plating
- You can either place the yogurt sauce on the bottom of the plate or reserve it for drizzling over the top of the meal.
- Layer the quinoa or rice, if using, then the veggies and tofu. Top with desired toppings (herbs, onion, etc) and enjoy!
