Rainbow Veggie Sheet Pan with Green Tahini Sauce
Lately I’ve been leaning into plant-based meals and experimenting with warm winter flavors but making lots of roasted veggie dishes. This rainbow veggie sheet pan with green tahini sauce is a result of that journey. The veggies are perfectly soft but a little crisp, the tahini sauce is sweet and creamy, and the chickpeas give the delicious protein you’re looking for in a complete meal. Not to mention, it’s perfect for meal prep!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
rainbow VEGGIE SHEET PAN WITH GREEN TAHINI SAUCE
RAINBOW VEGGIE SHEET PAN WITH GREEN TAHINI SAUCE
4-5
servings15
minutes40
minutesLately I’ve been leaning into plant-based meals and experimenting with warm winter flavors but making lots of roasted veggie dishes. This rainbow veggie sheet pan with green tahini sauce is a result of that journey. The veggies are perfectly soft but a little crisp, the tahini sauce is sweet and creamy, and the chickpeas give the delicious protein you’re looking for in a complete meal. Not to mention, it’s perfect for meal prep!
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Ingredients
- RAINBOW VEGGIE SHEET PAN
1 cup diced sweet potato (about 1 large or 2 medium sweet potatoes), 1/2-inch dice
1 cup sliced red bell pepper, 1/4-inch thick
1/2 large head of broccoli, chopped into small florets (about 3 cups)
1/3 purple cabbage head, thinly sliced (about 3 cups)
2 cans chickpeas, drained, rinsed, & dried with a paper towel
2-3 tbsp olive or avocado oil
1 tsp kosher salt + additional to taste
1/2 tsp ground black pepper
2 tsp garlic powder
2 tsp smoked paprika
2 tsp dried oregano
- GREEN TAHINI SAUCE
2/3 cup fresh chopped cilantro, packed (stems removed)
2/3 cup fresh chopped parsley, packed (stems removed)
1/4 cup olive oil
1/3 cup creamy tahini
1/2 tsp kosher salt + more to taste
1 tsp garlic powder
2 tbsp pure maple syrup
Directions
- Preheat oven to 400F and line a large sheet pan with parchment paper. You may need two separate sheet pans for this recipe if a large one isn’t accessible.
- Combine the salt, ground black pepper, garlic powder, smoked paprika, and oregano in a small bowl and set aside.
- Place the chopped sweet potato, bell pepper, broccoli, cabbage, and drained chickpeas to the sheet pan in separate rows. Evenly drizzle the olive oil and spice mix over the veggies and chickpeas.
- Bake for 20-25 minutes, until the sweet potatoes are just tender to a fork. Then toss to mix and place bake for another 15-25 minutes, until the veggies are crisp and browned.
- While the veggies bake, make the tahini sauce by processing the cilantro, parsley, and olive oil in a food processor until the herbs are chopped into small pieces. Add the tahini, 1/2 cup of water, the salt, garlic powder, and maple syrup and process again until smooth, 30 to 60 seconds. Add up to 1 cup of additional water, in 1/4 cup increments, as needed based on your desired sauce consistency.
- Evenly divide the roasted veggie mix among 4 bowls and drizzle with green tahini sauce. For additional protein, serve on top of a serving of cooked quinoa.
Notes
- Storage and Reheating: Refrigerate in a sealed container for up to 3 days. Reheat in a microwave safe dish for 2 minutes, or the airfryer for 5 to 7 minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
This looks and sounds so good! Could I substitute the cilantro with something else? I’m not a cilantro person and am not sure how strong the cilantro taste is in the dressing. Love your recipes though!
Hi Rachel! You could swap it for dill to make it a dill vs. cilantro flavored sauce!
I’ll try that, thank you!
Wow!! I made this for my family tonight and my picky kids loved it! Perfectly spiced and the sauce is delicious!!
I can’t find creamy tahini in my grocery store, what can I sub with?
I just made this tonight. I was amazing. This will definitely go into the rotation.
Duuuuude this is sooo good!! I made exactly as noted. Woohoo!
Does the tahini sauce require the sweetener?
Don’t be fooled, this simple recipe is FULL of flavor and will become a go-to meal prep staple. I can’t wait to share it with friends!
Super delicious! I left out the maple syrup and added lemon to the sauce. Yummm
Really good! I’ve made it twice and loved it. It’s a keeper!
how long does the sauce last in the fridge?
This was tonight’s dinner and it was delicious! You eat with your eyes first and the beauty of the dish mirrored the taste and textures. Winner, winner veggie dinner!
This sounds amazing, thank you for sharing! A quick question on the sauce: do you think it would last a couple of days in the fridge? I’d like to eat this over some lunches…
This has become one of our families favorite meals. We love that there are so many vegetables and that it taste delicious. We add a little cayenne to some of the roasted vegetables to add some heat but overall it’s a perfect recipe. I’ve shared it with all of my friends!!
Absolutely delicious, became a staple! but I made a mistake mixing the veggies – potatoes turned purple