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Easy Vegan Sheet Pan Dinner with Spiced Tahini Dressing

A hands-off, one-pan wonder of roasted chickpeas, cauliflower, and golden potatoes seasoned with warming spices, served over a creamy, tangy tahini-herb dressing. Ready in about an hour with minimal cleanup—perfect for busy weeknights!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: One-Pan Meals, Plant-Based, Vegan
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Sheet Pan
  • 400 g chickpeas drained, rinsed, patted dry
  • 1 small head cauliflower broken into florets
  • 600 g potatoes cut into wedges; smaller cooks faster
  • 3 Tbsp olive oil optional
  • Roasting Seasoning
  • 2 Tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika optional
  • 1/4 tsp chili powder optional
  • Salt & pepper to taste
  • For the Tahini Herb Dressing
  • 120 g tahini
  • 120 g vegan yogurt
  • 1 Tbsp pickle juice
  • 1 Tbsp chili sauce e.g. sriracha; adjust to taste
  • 3 Tbsp water more as needed to thin
  • Dressing Seasoning
  • 1 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • Salt & pepper to taste

Equipment

  • Baking Sheet Lined with parchment or silicone mat
  • Small Bowl For seasoning mix
  • Large Mixing Bowl
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
Season Vegetables & Chickpeas
  1. In a large bowl, combine chickpeas, cauliflower florets, and potato wedges. Drizzle with olive oil.
  2. In a small bowl, whisk together all roasting seasonings (paprika, garlic powder, cumin, smoked paprika, chili powder, salt, pepper).
  3. Sprinkle seasoning blend over vegetables and chickpeas; toss until everything is evenly coated.
Roast
  1. Spread the mixture in a single layer on the prepared sheet pan (use two pans if needed to avoid crowding).
  2. Roast 45–60 minutes, tossing halfway through, until potatoes are tender and crisp and cauliflower is golden.
Make Tahini Herb Dressing
  1. While the veggies roast, whisk tahini, vegan yogurt, pickle juice, chili sauce, and dressing seasonings in a bowl.
  2. Add water, 1 Tbsp at a time, whisking until smooth and pourable. Adjust seasoning.
Plate & Serve
  1. Spoon a generous pool of dressing onto each plate or shallow bowl.
  2. Top with hot roasted vegetables and chickpeas.
  3. Garnish with fresh chopped cilantro (optional) and an extra drizzle of chili sauce.

Notes

Notes

 
  • Hands-Off: Over 75% of cook time is unattended roasting—perfect for multitasking.
     
  • Make-Ahead: Dress vegetables and chickpeas with seasoning up to 2 hours ahead; roast just before serving.
     
  • Variations: Swap sweet potatoes or Brussels sprouts for cauliflower.
     
  • Storage: Leftovers keep 3 days in the fridge; drizzle more dressing and reheat in a warm oven.