Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce
Vegan, sheet pan recipe for a flavorful and colorful holiday side dish. Or serve with rice for a plant-based bowl. Roasted Sweet Potatoes and Cauliflower are drizzled with a rich and creamy, spicy tahini sauce.
Servings: 4 people
Ingredients
- 1 ½ pounds sweet potato diced
- 1 cauliflower head chopped
- 3 tablespoons olive oil extra virgin
- 1 teaspoon za'atar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper freshly ground
Spicy Tahini Sauce
- 3 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon sriracha
- ½ tablespoon maple syrup
- 1 teaspoon tamari
- 1 teaspoon lime juice freshly squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper freshly ground
Garnish
- Freshly minced parsley
Instructions
- Preheat oven to 425F.
- Toss the diced sweet potato and chopped cauliflower florets into a large bowl. Mix with the oil and spices. Once well combined, spread out onto a baking sheet. Roast in the oven for 20 minutes. When you have about 5 minutes left, remove the pan from the oven to stir. Add a drizzle of olive oil if the vegetables are looking dry.
- While the potatoes and cauliflower are in the oven, make the spicy tahini sauce. Whisk all of the ingredients together in a medium bowl or measuring cup.
- Serve on a serving dish with spicy tahini sauce drizzled over top. If desired, serve with freshly minced parsley.