Roasted Vegetable Traybake with Yogurt Tahini Dressing

You know those nights when you just want a meal that feels good without turning the kitchen into a disaster zone? I’m right there with you. That’s exactly why this Roasted Vegetable Traybake has become my ultimate weeknight hero. It’s the kind of simple, throw-everything-on-a-pan magic that I get ridiculously excited about. We’re talking minimal cleanup, maximum flavor, and a creamy yogurt tahini sauce that I could honestly eat with a spoon.

Try my Maple-Glazed Eggplant and Lentil Traybake recipe.

Why You’ll Love This Recipe

Seriously, this isn’t just another roasted veggie recipe. This one is a game-changer, and here’s why:

→ The Easiest Dinner Ever. We’re talking minimal prep and just one baking tray for the main event. Less time cooking means more time relaxing, and cleanup is a total breeze.

→ Meal-Prep Magic. This dish is your secret weapon for a great week. It keeps beautifully in the fridge, so you can have a healthy, delicious lunch or dinner ready in seconds.

→ That Sauce, Though. The creamy, tangy, slightly garlicky yogurt tahini dressing is what dreams are made of. It takes the cozy roasted veggies to a whole new level of flavor.

→ Your Kitchen, Your Rules. Don’t have squash? Use sweet potato. Not a fan of chickpeas? Throw in some white beans. This recipe is incredibly flexible based on what you have on hand.

→ Kinda Fancy, Totally Effortless. It looks and tastes like something from a cozy restaurant menu, but you made it yourself with barely any effort. Talk about a win!

→ Wallet-Friendly Goodness. Eating well doesn’t have to be expensive. This whole, nourishing meal comes together for just a few dollars per serving.

Try my Potato, Bean and Asparagus Traybake recipe.

What You’ll Need To Make

Okay, let’s talk about what makes this traybake so darn good. It’s all about the team of ingredients working together!

NOTE: For measurements and rest of the ingredients check the recipe card below.

→ Butternut Squash & Potatoes: These are our hearty base. They roast up into tender, slightly sweet, and creamy little morsels that make the dish feel satisfying and cozy.

→ The Spice Trio (Cumin, Paprika, Cinnamon): Don’t sleep on this spice mix! The smoked paprika adds a deep, smoky flavor, the cumin gives it that warm, earthy vibe, and the cinnamon? It’s the secret weapon that adds a hint of sweetness and makes the whole thing smell incredible.

→ The Chickpeas: These aren’t just along for the ride! They get crispy in the oven, adding a wonderful texture and a boost of plant-based protein to keep you full and happy.

→ The Legendary Yogurt Tahini Dressing: This sauce is the real MVP. It’s cool and creamy from the yogurt, rich and nutty from the tahini, with a zesty kick from the lemon and garlic. It ties the entire dish together and makes it truly special.

NOTE: For measurements and rest of the ingredients check the recipe card below.

What You’ll Need To Do

Time required: 50 mins Serves: 4

Step 1: Fire up the oven & get your veggie party started.

Preheat your oven to 360°F (180°C). Grab your largest baking tray – we’re not messing around here! Pile on the potatoes, butternut squash, broccoli, red onion, garlic, and those lovely chickpeas.

Step 2: The Flavor Shake-Up.

Drizzle everything with that olive oil, then shower it with the cumin, smoked paprika, cinnamon, and a good pinch of salt and pepper. Now, get your hands in there and toss it all together until every little veggie piece is happy and coated. Don’t be shy!

Step 3: Roast & Relax.

Slide that loaded tray into your preheated oven and let the magic happen for about 30 minutes. Halfway through (around the 15-minute mark), give the veggies a quick flip/stir. This is just their turn to tan evenly on all sides!

Step 4: Whip Up That Dreamy Dressing.

While your kitchen starts smelling incredible, it’s sauce time! In a medium bowl, simply whisk together the soy yogurt, tahini, minced garlic, lemon juice, and another pinch of salt and pepper. Taste it and do a little happy dance – it’s that good.

Step 5: The Grand Finale.

Once the veggies are tender and have those perfect golden-brown edges, take the tray out of the oven. Serve it up warm with a generous, glorious dollop of the yogurt tahini dressing. Dig in and enjoy your masterpiece

Glycemic Index (GI):Low (~35)

The recipe is dominated by low-GI ingredients like chickpeas, broccoli, and squash. The potatoes are the main higher-carb component, but their impact is balanced by the high fiber and fat content from the other vegetables, chickpeas, and dressing.

Glycemic Load (GL):Low (~12)

This indicates that a single serving of this meal will have a relatively small and gradual impact on your blood sugar levels, making it an excellent choice for sustained energy.

Easy Ingredient Swaps

The beauty of this traybake is that it’s a total chameleon. Don’t have something or want to try a different vibe? No problem! Here are some simple swaps:

For the Veggies:

• Potatoes: Sweet potatoes are an awesome swap for a sweeter, deeper flavor.
• Butternut Squash: Try acorn squash, pumpkin, or even a bag of pre-cut carrot chunks.
• Broccoli: Cauliflower florets are the perfect stand-in. Bell peppers or zucchini work great, too (just add them in the last 15 minutes so they don’t get too soft).

For the Protein & Spices:

• Chickpeas: Any canned bean works! Cannellini beans or kidney beans would be delicious. For a non-veg option, add some pre-cooked chicken sausage slices.
• Spice Blend: Love Italian flavor? Use dried oregano, garlic powder, and a pinch of red pepper flakes instead. Craving herby notes? dried rosemary or thyme are fantastic.

For the Dreamy Dressing:

• Soy Yogurt: Regular Greek yogurt works perfectly if you’re not vegan. For a dairy-free option, any other plain, unsweetened plant-based yogurt (like almond or coconut) will do.
• Tahini: In a pinch, you can use a well-stirred natural almond butter or cashew butter. The flavor will be a little different but still totally delicious!
• Lemon Juice: A tablespoon of apple cider vinegar or white wine vinegar will give you that same needed tang.

Try my White Bean and Tomato Stew recipe.

Fun Twists & Flavor Boosts

Mastered the basic recipe? Awesome! Now it’s time to get creative. Here are some of my favorite ways to mix things up:

1. The “Mediterranean Sunshine” Twist

• When it comes out of the oven, scatter over some crumbled feta cheese, a handful of toasted pine nuts, and a big sprinkle of fresh chopped parsley or mint. It’s bright, tangy, and feels super fancy with zero effort.

2. The “Harissa Heat Lover” Twist

• Swap the spice blend for 1-2 tablespoons of harissa paste (mixed with the olive oil). The smoky, spicy kick is incredible. A drizzle of honey or maple syrup over the veggies before roasting balances the heat perfectly.

3. The “Everything Bagel” Vibe

• For the ultimate savory, crunchy topping, sprinkle everything but the bagel seasoning over the veggies in the last 10 minutes of roasting. You won’t believe how good it is.

4. The “Brown Butter & Sage” Upgrade

• While the veggies roast, melt 2 tablespoons of butter in a small pan over medium heat. Let it cook until it smells nutty and little brown bits form, then toss in a few fresh sage leaves until crispy. Drizzle this brown butter sage sauce over the finished dish instead of (or in addition to!) the tahini dressing. Chef’s kiss.

5. The “Lemon Herb” Fresh Take

• Toss the veggies with the zest of one lemon before they go in the oven. When they come out, hit them with another squeeze of fresh lemon juice and a handful of fresh herbs like dill or basil. It makes the whole dish taste incredibly fresh and vibrant.

Got a favorite combo? I’d love to hear how you make it your own! Happy cooking!

Try my Lemon Rosemary Chicken recipe.

My Top Tips for Traybake Perfection

A few little tricks can take this from great to absolutely legendary. Here’s how I make it perfect every single time:

1| Chop Smart: Try to cut all your veggies into similar-sized pieces. This isn’t about being fussy it just means everything will finish cooking at the same time, so no more half-raw potatoes or burnt broccoli!

2| Don’t Crowd the Pan: If your baking tray looks a little too cozy, don’t be afraid to use two. Overcrowding steams the veggies instead of roasting them. We want crispy, caramelized edges, not soggy veggies!

3| Dry Those Chickpeas: For the crispiest, most delicious chickpeas, give them a good pat dry with a clean kitchen towel or paper towels after rinsing. Removing that extra moisture is a total game-changer.

4| Sauce Consistency is Key: Is your tahini sauce too thick? No worries! Just whisk in a teaspoon of warm water at a time until it reaches that perfect, drizzly consistency.

5| Leftovers are Your Friend: The leftovers keep beautifully! Just store the veggies and dressing separately in airtight containers in the fridge. They’re amazing cold for lunch or re-heated gently in the microwave.

6| Fresh Herb Finish: For a restaurant-worthy touch, sprinkle the finished dish with some freshly chopped parsley or cilantro right before serving. It adds a pop of fresh color and flavor!

Try my Crispy Coconut Tofu with Lemongrass Curry recipe.

Smart & Budget-Friendly Tips

Eating well doesn’t have to break the bank! Here are my favorite hacks for making this delicious traybake even easier on your wallet:

1| Frozen is Your Friend: Don’t hesitate to use frozen butternut squash or broccoli florets. They’re often much cheaper than fresh, are pre-chopped (saving you time!), and work perfectly in this recipe just roast them straight from frozen.

2| Spice Jar Savings: Instead of buying individual spice jars, look for a store’s bulk bin section where you can scoop out just the tiny amount you need. It’s way cheaper if you don’t plan to use them often.

3| DIY Chickpeas: If you eat a lot of legumes, buying dried chickpeas and cooking a big batch in a pot or pressure cooker is way more economical than canned. Just remember to soak them overnight first!

4| Potato Power: Potatoes are almost always a budget superstar. Feel free to increase the potato amount slightly and reduce a more expensive veg (like squash) to stretch the meal even further.

5| Tahini Trick: If you have a blender, you can sometimes make your own tahini by blending toasted sesame seeds with a little neutral oil until smooth. It’s a great option if sesame seeds are on sale but tahini jars are pricey.

6| Yogurt Swap: While soy yogurt is specified, compare prices with other plain, unsweetened plant-based or dairy yogurts. The cheapest option will work just fine here

Try my Curried Seitan Salad with Mango Dressing recipe.

How to Serve Your Traybake

This traybake is a star on its own, but here are a few of my favorite ways to round out the meal and keep things exciting:

1| For a Hearty Feast: Serve it over a fluffy bed of couscous, quinoa, or brown rice. They’re perfect for soaking up every last drop of that delicious tahini dressing.

2| The Ultimate Bowl: Turn it into a gorgeous grain bowl! Start with a base of greens like spinach or arugula, pile on the warm roasted veggies, and drizzle that sauce all over for a warm-and-cool combo.

3| Add Some Crunch: Top it with something crispy for amazing texture. A sprinkle of toasted nuts (like slivered almonds or pine nuts) or seeds (sunflower or pumpkin) is a game-changer.

4| Bread on the Side: Don’t underestimate the power of a warm, crusty piece of bread or a pita on the side. It’s perfect for scooping up any stray chickpeas and sauce left on your plate.

5| Add a Protein Punch: For the meat-eaters, this pairs beautifully with a simple grilled chicken breast or some pan-seared shrimp on the side.

6| Keep it Simple: Honestly, sometimes I just eat a big ol’ bowl of it straight up, with an extra squeeze of lemon and maybe some red pepper flakes for a kick. It’s that good all by itself

Try my Asian Mushroom Noodles Stir Fry recipe.

Keeping It Fresh: Storage & Reheating Tips

Love having leftovers? Me too! Here’s how to keep them tasting fantastic.

Storing Your Leftovers:

• Let it Cool: Let the roasted veggies cool down to room temperature before you pack them up. This keeps them from getting soggy.
• Separate is Key: For the best results, store the roasted veggies and the yogurt tahini dressing in separate airtight containers.
• Fridge Life: Everything will stay fresh in the fridge for about 3 to 4 days.

Reheating Like a Pro:

• The Oven/Air Fryer is Best: To bring back that crispy texture, reheat the veggies on a baking sheet in a 350°F (175°C) oven or air fryer for about 5-10 minutes, until warm.
• Quick Microwave Fix: If you’re in a hurry, the microwave works too! Just know the veggies will be softer. Heat in 30-second bursts until warmed through.
• The Dressing: Give the dressing a good stir after you take it out of the fridge. If it thickened up, whisk in a teaspoon of warm water to thin it back to a drizzle-able consistency.

A Quick Note: I don’t recommend freezing this one, as the veggies and yogurt sauce can become watery and lose their great texture when thawed.

Try my Jerk Prawn and Coconut Rice Bowl recipe.

Final Thoughts

And there you have it my go-to for a no-fuss dinner that never lets me down. I hope this traybake finds its way into your regular rotation and makes your busy nights a whole lot tastier. If you give it a whirl, I’d be thrilled to hear how it turned out for you. Now, I’m off to enjoy my own plateful. Happy cooking

Recipe Card