Roasted Veggie Plates with Garlic Tahini Yogurt
Sheet pan meals save me during the week and this roasted veggie plate 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!
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!