Roasted Vegetables with Creamy Tahini-Yogurt Dressing

Step 1

Preheat the Oven
Preheat your oven to 400°F (200°C).

Step 2

Prepare the Vegetables
Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.

Step 3

Roast the Vegetables
Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Step 4

Make the Dressing
While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.

Step 5

Assemble and Serve
Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.