A Protein-rich Roasted Vegetable Salad with Creamy Tofu-tahini Spread

Nourishing, flavorful, and perfect for a balanced, satisfying meal.

There’s something grounding about root veggies. They’re hearty, naturally sweet, and packed with nutrients that leave you feeling satisfied without weighing you down.

This Roasted Root Vegetable Salad is a perfect example. It’s filled with earthy sweetness from roasted beets and carrots, balanced by crispy Brussels sprouts, and finished with a creamy tofu-tahini spread and a bright dressing.

Simple, flavorful, and exactly what I reach for when I’m not ready for a cold salad, but want something light.

Root Vegetables: Sweet, Nutritious, and Hard to Resist

Root vegetables like beets and carrots are some of the most naturally sweet vegetables out there. Roasting them caramelizes their sugars, making them even sweeter—and for many people, that can actually help curb sugar cravings.

And that’s not all. Beets, for example, are packed with folate for cell repair and nitrates that boost circulation and heart health. Carrots are rich in beta-carotene, which supports vision and immune function. Both offer plenty of fiber to keep digestion moving and blood sugar stable—no sugar spikes and energy crashes.

Why Brussels Sprouts Deserve Attention Too

Brussels sprouts may be less popular than root vegetables, but they’re just as deserving of a spot on your plate. As part of the cruciferous vegetable family, they’re loaded with vitamin C, fiber, and antioxidants. They support digestion, balance hormones, and provide anti-inflammatory benefits.

Roasting gives them a crispy, caramelized edge that’s completely irresistible—and pairs perfectly with the sweetness of roasted roots.

The fiber in these vegetables also plays a big role in keeping hunger at bay. It slows down digestion, keeps blood sugar levels steady, and helps you feel fuller for longer. It’s one of the reasons I love meals like this one—they give you steady energy without the post-meal slump.

The Secret Weapon: Protein-Rich Tofu Spread

Let’s talk about the creamy tofu-tahini spread. It’s a game-changer, especially if you’re looking to boost plant-based protein.

Tofu is packed with all nine essential amino acids, making it a complete protein source. It’s also rich in iron and calcium—nutrients that are particularly important if you’re eating less meat or dairy.

Blended with tahini, olive oil, and lemon juice, this spread becomes silky, nutty, and flavorful. It’s the perfect base for roasted veggies, adding richness and depth without feeling heavy. Plus, the protein and healthy fats help balance blood sugar, keeping cravings in check long after you’ve finished eating.

Building Balance to Beat Cravings

One of the things I’ve learned about eating well is that balance matters. When your meals include a mix protein-rich, fiber-rich ingredients with addition of healthy fats—like this salad does—it helps keep hunger and cravings in check. Instead of reaching for quick fixes or feeling like you need a snack an hour later, you feel satisfied and energized.

This salad is a perfect example. The roasted veggies bring fiber and complex carbs, the tofu-tahini spread adds protein and healthy fats, and the dressing ties everything together with a punch of flavor. It’s satisfying without being too heavy—and that’s exactly what I want after the holidays.

Roasted Root Vegetable Salad with Creamy Tofu-Tahini Spread

Ingredients (Serves 2–3):

 

For the Vegetables:

3 red beets, trimmed and peeled

6 carrots, halved lengthwise

200g Brussels sprouts, trimmed and halved

Olive oil

Salt, to taste

For the Tofu-Tahini Spread:

1 block of tofu (about 200g)

Juice of 1 lemon

A generous pinch of salt

3 tablespoons olive oil

2 tablespoons plain yogurt 

3 tablespoons tahini

For the Dressing:

 3 tbsp olive oil

 2 tbsp apple cider vinegar

 1 tbsp maple syrup

 1 garlic clove, minced

 ½ tsp dried rosemary

 Salt, to taste

To Finish:

 Pomegranate seeds (optional, for garnish)

Instructions:

1. Roast the Vegetables: Preheat your oven to 200°C (400°F). Cut the beets into wedges and toss with olive oil and salt. Spread them out on a baking sheet in a single layer along with the carrots. Roast for 15 minutes.

   
   

2. Meanwhile, prepare the Brussels sprouts. Trim and remove any outer leaves, then halve any larger sprouts. Add them to the baking sheet with the beets and carrots, tossing them lightly in olive oil and salt. Roast for another 15 minutes, or until all the vegetables are tender and lightly caramelized.

   
   

3. Make the Tofu-Tahini Spread: Crumble the tofu into a blender or food processor. Add lemon juice, salt, and olive oil, then blend until smooth (about 2–3 minutes). Stir in the yogurt and blend again until creamy. Finally, mix in the tahini for a rich, nutty finish. Adjust seasoning if needed.

   
   

4. Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, minced garlic, rosemary, and a pinch of salt. Taste and adjust as needed.

   
   

5. Assemble the Salad: Spread the tofu-tahini mixture onto a large serving plate or platter. Arrange the roasted vegetables on top. Drizzle with the tangy rosemary dressing, and finish with a sprinkle of pomegranate seeds if using.

Serve and Enjoy!

Variations to Try

I love this combination of sweet carrots and beets with crispy Brussels sprouts, but it’s easy to adjust if you’re missing an ingredient. Swap Brussels sprouts for roasted broccoli or cauliflower, top it off with arugula instead of pomegranate seeds, or replace the tofu spread with one of the delicious three sauces I shared in this recipe for Golden Cauliflower Steak Paired with Your Pick of Three Tasty Sauces

Play around and make it your own!

Give it a try, and let me know what you think—I have a feeling it’ll become a new favorite!