Four-Spice Roasted Vegetables with Tahini Drizzle

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Oven-roasted seasonal vegetables tossed in warm four-spice blend, finished with a creamy tahini and lemon sauce for a flavorful vegan side. This Middle Eastern-inspired vegan recipe, ready in about 50 minutes, pairs carrots, sweet potatoes, cauliflower florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cubed into 1-inch pieces sweet potatoes
• 3 cups cauliflower florets
• 1 large, cut into wedges red onion
• 4 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp warm water
• 1 minced garlic clove

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 3 peeled and chunked carrots, 2 peeled and cubed sweet potatoes, 3 cups cauliflower florets, and 1 large cut red onion with 4 tbsp olive oil.
2. Step 2: Sprinkle 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground ginger, 1 tsp salt, and 1/2 tsp black pepper over vegetables. Toss thoroughly to coat all pieces evenly.
3. Step 3: Spread vegetables in a single layer on a large baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and caramelized on edges.
4. Step 4: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp warm water, and 1 minced garlic clove in a small bowl until smooth and pourable.
5. Step 5: Drizzle the tahini sauce over the roasted vegetables just before serving for a rich, spiced finish.