Spiced Roasted Carrots with Herbed Tahini Yogurt and Toasted Buckwheat

Wed Oct 01 2025

Spiced Roasted Carrots with Herbed Tahini Yogurt and Toasted Buckwheat

A vibrant and nutritious vegetarian dish featuring sweet, spice-roasted carrots served over creamy herbed tahini yogurt, finished with crunchy toasted buckwheat.

Looking for a vegetarian dish that’s both nourishing and full of character? These spiced roasted carrots are paired with a luscious herbed tahini yogurt sauce, then topped with nutty toasted buckwheat for crunch. It’s a plate that feels as elegant as it is comforting.

Whether you’re serving it as a light main course or as a standout side dish at your next gathering, this recipe balances warm spices, creamy tang, and refreshing herbs beautifully. The result is a dish as delightful to look at as it is to eat.

Best of all — it’s simple to prepare yet impressive enough for entertaining. Let’s dive in.

Ingredients

500g carrots, scrubbed and halved lengthwise if thick
15ml olive oil
1 tsp smoked paprika
1 tsp ground cumin
80g buckwheat groats
120g Greek yogurt
30g tahini
1 lemon, juiced
1 clove garlic, minced
1 small bunch of fresh parsley, chopped
1 small bunch of fresh mint, chopped
Salt and black pepper to taste

Instructions

Preheat your oven to 200°C. On a baking tray, toss the carrots with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized at the edges.
While the carrots are roasting, place the dry buckwheat groats in a small skillet over medium heat. Toast for 4-5 minutes, shaking the pan frequently, until golden brown and aromatic. Remove from heat and set aside.
In a medium bowl, prepare the sauce by whisking together the Greek yogurt, tahini, lemon juice, and minced garlic. Add 1-2 tablespoons of water as needed to achieve a smooth, pourable consistency.
Stir most of the chopped parsley and mint into the tahini-yogurt sauce, reserving a small amount for garnish. Season with a pinch of salt to taste.
To serve, spread a generous layer of the herbed tahini yogurt onto a platter or two individual plates. Arrange the warm roasted carrots over the sauce.
Finish by sprinkling the toasted buckwheat over the carrots, followed by the reserved fresh herbs. Serve immediately.

Tips & Substitutions

No buckwheat? Substitute with toasted sunflower seeds, pumpkin seeds, or even chopped hazelnuts for a similar crunch.
Dairy-free option: Swap the Greek yogurt with a plant-based yogurt for a vegan-friendly version.
Make ahead: Roast the carrots and prepare the sauce a few hours in advance. Assemble just before serving for the freshest result.