What vegetables are best for a sheet pan dinner?

Colorful, sturdy vegetables that roast evenly are ideal—think carrots, bell peppers, broccoli, red onions, and sweet potatoes. These veggies caramelize beautifully and hold their texture, making them perfect for a rainbow veggie sheet pan.

How do you keep roasted veggies colorful?

To preserve vibrancy, roast at high heat (400–425°F), spread the vegetables out in a single layer, and avoid overcrowding. Lightly coat them in oil and pull them from the oven once edges are golden, but colors still pop.

Is green tahini healthy?

Yes. Green tahini is a blend of sesame paste, lemon juice, garlic, and herbs. It’s rich in healthy fats, antioxidants, and essential minerals like calcium and iron—making it a flavorful, plant-based way to boost your meals.

Can you meal prep sheet pan vegetables?

Definitely. Roast vegetables in advance and store them in airtight containers in the fridge for 3–5 days. Reheat in a skillet or oven for best results. Keep green tahini separate to preserve its creamy texture.

Rainbow Veggie Sheet Pan + Green Tahini for a Vibrant Plant-Based Meal

Name: Rainbow Veggie Sheet Pan + Green Tahini
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean / French-inspired
Ingredients: 2 cups broccoli florets; 2 carrots, sliced; 1 red bell pepper, sliced; 1 yellow squash, chopped; 1/2 red onion, sliced; 2 tbsp olive oil; Salt and pepper to taste; 1/2 cup tahini; Juice of 1 lemon; 1 garlic clove; 1/4 cup parsley; 1/4 cup cilantro; 4–6 tbsp cold water

Rainbow Veggie Sheet Pan + Green Tahini for a Vibrant Plant-Based Meal

Print Recipe

Colorful roasted vegetables drizzled with creamy green tahini—this rainbow veggie sheet pan recipe is easy, healthy, and meal-prep friendly.

Author: hanaeats
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Roast
Cuisine: Mediterranean / French-inspired
Diet: Vegan

Ingredients

Scale

2 cups broccoli florets

2 carrots, sliced

1 red bell pepper, sliced

1 yellow squash, chopped

1/2 red onion, sliced

2 tbsp olive oil

Salt and pepper to taste

1/2 cup tahini

Juice of 1 lemon

1 garlic clove

1/4 cup parsley

1/4 cup cilantro

4–6 tbsp cold water

Instructions

1. Preheat oven to 425°F (220°C).

2. Chop all vegetables into similar-sized pieces.

3. Toss veggies with olive oil, salt, and pepper.

4. Spread in a single layer on a parchment-lined baking sheet.

5. Roast for 20–25 minutes, tossing halfway.

6. Meanwhile, blend tahini, lemon juice, garlic, herbs, and water until smooth.

7. Taste and adjust seasoning.

8. Drizzle roasted vegetables with green tahini before serving.

Notes

Store tahini separately to keep texture fresh.

Use leftovers in wraps or grain bowls.

Add chili flakes or cumin to sauce for variation.

Nutrition

Serving Size: 1 plate
Calories: 310
Sugar: 6g
Sodium: 260mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 8g
Cholesterol: 0mg

Keywords: rainbow veggie sheet pan, green tahini, roasted vegetables, meal prep, plant-based

Find it online: https://www.hanaeats.com/rainbow-veggie-sheet-pan-green-tahini/