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

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Side Dish Appetizer

Keywords:

Roasted Sweet Potatoes roasted cauliflower spicy tahini sauce

Instructions

1 Preheat oven to 425F.
2 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.
3 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.
4 Serve on a serving dish with spicy tahini sauce drizzled over top. If desired,
serve with freshly minced parsley.

Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce

Course:

Keywords:

🧂 Ingredients

Instructions

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