Lemon-Tahini Roasted Sweet Potato and Broccoli

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

Caramelized sweet potatoes and tender broccoli drizzled with a creamy, zesty tahini dressing for a satisfying Whole30 side dish. This Mediterranean-inspired Whole30 recipe, ready in about 40 minutes, pairs sweet potatoes, broccoli, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 medium, peeled and cubed (3 cups) sweet potatoes
• 1.5 lbs, cut into florets broccoli
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 1, juiced lemon
• 1 tbsp water
• 1, minced garlic clove
• 1/4 tsp (optional) cumin

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 3 cups sweet potato cubes and 1.5 lbs broccoli florets with 2 tbsp olive oil, salt, and black pepper on a large baking sheet.
2. Step 2: Roast for 25-30 minutes, stirring once halfway through, until sweet potatoes are tender and broccoli has slightly charred edges.
3. Step 3: While vegetables roast, whisk together 1/4 cup tahini, lemon juice, 1 tbsp water, minced garlic, and cumin (if using) until smooth and creamy.
4. Step 4: Transfer roasted vegetables to a serving dish and drizzle with tahini dressing, tossing gently to coat evenly. Serve warm.