Whole 30 Whole30 Roasted Vegetables with Tahini
Caramelized edges, tender sweet potato, and golden cauliflower tips — this sheet pan dinner is the kind of weeknight meal that looks far more impressive than the effort it takes. A hot 425°F oven does all the heavy lifting, coaxing deep color and natural sweetness out of cauliflower, sweet potato, red onion, and zucchini in under 40 minutes. The staggered roasting method — starting the denser vegetables first, then adding the onion and zucchini partway through — means every piece finishes perfectly rather than turning to mush. What really makes this dish sing is the tahini sauce: just tahini, fresh lemon juice, grated garlic, and a splash of water whisked into something silky and bright that you'll want to drizzle on everything. Every ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required — just whole foods doing exactly what they're supposed to do. Serves 4, and it's the kind of recipe that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the vegetables
- 1 small head cauliflower (about 1 lb), cut into 1½-inch florets
- 1 medium sweet potato (about 10 oz), peeled and cut into ¾-inch cubes
- 1 medium red onion, cut into ½-inch wedges
- 1 medium zucchini, cut into ¾-inch half-moons
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 3 tbsp water
- 1 clove garlic, finely grated
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or leave it bare — both work.
- 2
Add the cauliflower florets and sweet potato cubes to the baking sheet. Drizzle with 2 tbsp of the olive oil, sprinkle with the cumin, smoked paprika, ½ tsp salt, and black pepper, and toss to coat. Spread into a single layer, leaving space between pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!