Whole30 Spiced Roasted Carrot and Cauliflower Bowl

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing, Whole30-friendly bowl of spiced roasted carrots and cauliflower served over a bed of fresh greens with a lemon-tahini drizzle. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs carrots, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

4 medium, peeled and cut into 2-inch sticks carrots
3 cups, bite-sized cauliflower florets
3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
4 cups baby spinach
3 tbsp tahini
2 tbsp lemon juice
2 tbsp water

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 4 medium peeled and cut carrots with 3 cups cauliflower florets, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper until all pieces are evenly coated.
Step 2: Spread the vegetables in a single layer on a large baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through for even browning.
Step 3: While vegetables roast, prepare the dressing by whisking together 3 tbsp tahini, 2 tbsp lemon juice, and 2 tbsp water in a small bowl until smooth and creamy.
Step 4: To serve, arrange 4 cups fresh baby spinach in bowls, top with the warm roasted carrots and cauliflower, and drizzle each bowl with the lemon-tahini sauce.