Roasted Carrot & Tahini Yogurt Bowl - This roasted carrot bowl pairs caramelized, tender roasted carrots with creamy tahini yogurt sauce and a bright lemon finish. The texture is silky and creamy under crisp-edged carrots, with herbs and seeds adding crunch. It is a simple vegetarian dish that looks colorful and plates beautifully.

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Roasted Carrot & Tahini Yogurt Bowl - Roasting carrots at high heat concentrates sweetness and creates caramelized edges. The tahini yogurt sauce turns velvety when you whisk it with lemon and a splash of water—this prevents a thick, pasty texture and makes it spreadable for plating. The bowl works because it balances warm roasted flavor with cool creamy sauce, then finishes with fresh herbs and crunchy toppings. This is an approachable method that delivers professional-looking results using pantry ingredients.

Dietary Notes

✓ Vegetarian Side or Main
✓ High-Heat Roasting
✓ Creamy Tahini Yogurt Sauce
✓ Great for Entertaining

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Why You'll Love This

Caramelized Carrot Flavor: High heat creates sweet roasted edges and tender centers.
Velvety Sauce: Tahini and yogurt whisk into a creamy, smooth drizzle.
Bright Lemon Balance: Citrus keeps the bowl fresh against rich tahini.
Easy Plating: Spread sauce, pile carrots, and finish with crunch for a restaurant look.

Roasted Carrot & Tahini Yogurt Bowl

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 lbs carrots, peeled and halved lengthwise
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper, freshly cracked
1 tsp ground cumin
1 cup Greek yogurt
3 tbsp tahini
2 tbsp lemon juice
2-4 tbsp water
1/3 cup fresh parsley or cilantro, chopped
2 tbsp toasted sesame seeds or pumpkin seeds

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✏️

carrots, peeled and halved lengthwise Use similar-size carrots so they roast evenly; high heat concentrates sweetness and creates caramelized edges.
olive oil Olive oil helps carrots brown instead of drying out; toss thoroughly so seasoning coats every piece.
kosher salt Salt pulls out flavor and balances sweetness; season the sauce too so it doesn’t taste flat.
black pepper, freshly cracked Fresh pepper adds warm aroma; add lightly so it supports the roasted flavor without overpowering.
ground cumin Cumin adds warm, earthy depth; it pairs well with tahini and keeps the bowl savory.
Greek yogurt Full-fat yogurt makes a creamier, velvety sauce; thin yogurt can taste watery and separate.
tahini Stir tahini well before measuring; adding water and lemon prevents a thick, bitter, pasty texture.
lemon juice Lemon brightens tahini and balances richness; add to taste for a fresh, clean finish.
water Add water gradually to reach drizzle consistency; too little water keeps tahini tight and hard to spread.
fresh parsley or cilantro, chopped Fresh herbs add brightness and color; sprinkle at the end so they stay vivid and aromatic.
toasted sesame seeds or pumpkin seeds Toasted seeds add crunch and nutty flavor; add right before serving so they stay crisp.

list_alt Instructions

1

Preheat oven to 425°F. Toss carrots with olive oil, salt, pepper, and cumin - high heat and oil support caramelized edges.
2

Roast 25-30 minutes, flipping once, until tender with browned spots - flipping improves even caramelization.
3

Whisk yogurt, tahini, lemon juice, and a pinch of salt, then add water until smooth and drizzleable - water prevents a thick, pasty tahini texture.
4

Spread sauce on a plate and arrange roasted carrots on top - spreading sauce first creates a clean restaurant-style presentation.
5

Sprinkle herbs and toasted seeds - fresh herbs brighten while seeds add crunchy texture.
6

Serve warm - warm carrots over cool sauce gives the best creamy-crisp contrast.

Nutrition Facts

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Calories 260

Protein 9g

Carbs 22g

Fiber 6g

Sugar 9g

Fat 16g

Sodium 540mg

Potassium N/A

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Serving Suggestions

Spread tahini yogurt sauce on a wide plate, then pile roasted carrots on top so the sauce shows around the edges. Finish with herbs, toasted seeds, and a lemon drizzle for a colorful, textured look. Pair with warm pita, quinoa, or roasted chicken. Serve warm carrots over cool sauce for the best contrast.

How to Store?

Store roasted carrots in an airtight container in the refrigerator up to 4 days. Store tahini yogurt sauce up to 4 days; whisk with a splash of water if it thickens. Reheat carrots in a 375°F oven or skillet until warm. Do not freeze yogurt sauce. Make-ahead: roast carrots and make sauce, then assemble when ready to serve.

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