Meal prep or easy dinner idea, these roasted potatoes, cauliflower and chickpeas paired with a quick tahini spiced sauce will be what you want!
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
There’s no secret – the key to meal prepping is being able to quickly put something together while working on something else.
And that’s just what this roasted veggie and chickpea dish does. Everything is quickly tossed together on a baking sheet and while that’s baking you can prep the sauce (and a grain of your choice) and you have a meal for the week. Easy, peasy, lemon squeeze-y (you’ll do that twice in this one).
Jump to:
Why You’ll Love this Dish:
- High Protein – between the chickpeas and the tahini sauce – this dish has a healthy amount of protein for those that want it. You can also throw on some pecans or cashews to the roasting tray during the last 15 minutes if you want even more.
- Big Flavor with Simple Ingredients – Potatoes, Cauliflower, Chickpeas, lots of spices, and a few other simple and easy to find ingredients make this dish come together.
- Meal Prep – We love a good meal prep dish to get up through the week and this one does just the trick! You can even double up the dish if you need more (just make sure to do the vegetables in batches so you don’t overcrowd)
Ingredients for Roasted Veggies and Tahini Sauce
Gather your ingredients!
Chickpeas
Not only a great source of protein, chickpeas also do great in the oven roasting to get a little crisp on the outside.
Substitute: Other beans would also work or you could just roast the vegetables and then add in cooked lentils at the end (if you do this same some of the seasoning blend for this).
Baby Potatoes and Cauliflower
This is our choice for the roasted vegetables. We love the taste and creaminess of baby potatoes for this and that cauliflower takes on any flavor profile really well.
Substitute: You could do sweet potatoes (or any other potato), parsnips, carrots, broccoli, mushrooms, Brussels sprouts, eggplant and more. It’s a great way to switch up the dish and not get bored.
Garlic
There’s not a dish that I don’t want to put garlic in, but I get even more excited when it’s the entire bulb. It adds to much depth and flavor to the dish.
Substitute: While it would definitely be different, shallots work in place.
Bonus Tip: Additionally, you could roast some onions on the tray with the other ingredients as well.
Cilantro
We’re using this not only as a garnish, but also in our tahini sauce.
Substitute: Parsley would also work, but you could switch it up with dill too.
Tahini
Tahini is just blended sesame seeds and gives a unique and flavor spin to many savory sauces that you cashew or peanut butter.
Substitute: Any nut butter or sun butter can also work for this dish, just noting that they all have different flavor profiles
Spices
We’re using a combination of fresh herbs, aromatics, and dried spices in order to bring flavor to all aspects of this dish and layer the flavors.
*There is cornstarch in the photo, but it’s not needed
Other Oven-Roasted Cauliflower Dishes to Try:
Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!
🥳 Get the Full Recipe
Roasted Potatoes, Cauliflower and Chickpeas with a Spiced Tahini Dressing
Ingredients
For the seasoning blend
- 1 tablespoon smoked paprika
- ½ tablespoon paprika
- ½ tablespoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
For roasting
- 1 pound mini potatoes, quartered
- 1 head cauliflower, cut into the same size as the quartered mini potatoes
- 15 ounces canned chickpeas, drained and rinsed
- 2-3 tablespoons olive oil
- 1 lemon
For the tahini sauce
- ½ cup tahini
- ¼ cup cilantro, chopped
- 2 cloves garlic, minced
- 1 lemon
- 1 teaspoon red wine vinegar
- 1 teaspoon maple syrup
- ½ teaspoon dijon mustard
- 2-3 tablespoons water (more or less as needed)
Optional Toppings
- Cilantro, chopped
- Pickled red onions
Instructions
- Preheat oven to 425˚F (220˚C). Into a small bowl, add 1 tablespoon smoked paprika, ½ tablespoon each paprika and Italian seasoning, 1 teaspoon each onion powder, garlic powder, and cumin, and ½ teaspoon salt. Set aside.
- Into a large bowl add your 1 pound quartered mini potatoes, cut head of cauliflower and 15 ounces of chickpeas. Drizzle with 2-3 tablespoon olive oil and the juice of a lemon. Carefully stir with a spatula so the oil coats all the ingredients. Add ½ of the seasoning mixture and stir to evenly coat, then add the remaining seasoning and stir again.
- Add ingredients to a very large baking tray or split between 2 smaller ones and evenly spread out into a single layer. Making sure not to overcrowd so your ingredients get a little crisp and not mushy. Place in the oven for 25-30 minutes.
- While baking, into a medium bowl add ½ cup tahini, ¼ cup chopped cilantro, 2 cloves minced garlic, juice from 1 lemon, 1 teaspoon each red wine vinegar and maple syrup, and ½ teaspoon dijon mustard. Stir or whisk together until a thick cohesive mixture comes together. Then, add 1 teaspoon water at a time until your desired consistency.
- Once your vegetables are done, you can either plate them and drizzle the sauce on top or put some of the sauce on the bottom and plate the veggies on top. Top with additional chopped cilantro and pickled red onions if desired
Notes
Video
Nutrition
Frequently Asked Questions
Tahini is the only ingredients with a Top 9 allergen. You can sub it for any safe for you nut butter or sunbutter as needed.
This can be stored once cooled in the fridge for up to 5 days. You may need to thin the sauce some more if desired.
Yes, you can freeze the vegetables and the sauce (separately) up to 3 months once cooled.
A simple salad goes well and then we usually serve a grain of choice – quinoa, brown rice, farro, etc.
Really enjoyable. Just officially starting my vegan journey. This was easy to make a lovely to eat.
Glad you enjoyed. Would love to hear what you’d change to give 5 stars!
First time making one of your recipes, and I enjoyed it. You are showing up on my FB feed all the time, but this was the first one I’ve tried. I had a head of cauliflower to use up and was looking for new options. This one came together with ease, and was delicious. I made a few adds using both sweet and mini potatoes, and when plating added some pomegranate arils and sunflower sprouts for added colour since I wasn’t using the pickled onions. My plate was gorgeous (photo op), my only struggle was in the portion sizes. As a main, I think its more for 3 vs 4. I was worried the amount of tahini wasn’t going to be enough per bowl. I like your presentation on the plate rather than on top and made the peanut butter consistency, it just needed more sauce 😉
Thanks so much for your feedback
Incredible! So good! Happened to have soaked chickpeas and knew what recipe I was going to make. First time making it, so flavorful!
Glad you loved it!
Wow! Just made this and it is awesome. We love ALL your recipes and the ease of preparation. Your instructions make gourmet meals possible, this recipe is very tasty, easy to make and serves up exotic flavors. We enjoyed it with quinoa and black beans. Perfect. Thank you!
Thank you so much! Love hearing how much you all enjoyed the recipe and love the additions of quinoa and black beans!
This is such a good recipe! It’s the first one of yours I’ve made, but now I can’t wait to try more! Absolutely delicious!!
Wow, thank you! We’re so happy to hear that you enjoyed the recipe, especially since it was your first time making one of ours.
Totally yummy! Two thumbs way up on this one! Thanks so much!
Thank you so much! We really appreciate you giving the recipe a try. Glad you liked it!
Excellent easy recipe with very tasty sauce. This will be a staple in our home.
Thank you so much for trying out the recipe! We’re so glad you enjoyed it enough to add to your household staples!