Sheet-Pan Tahini Roasted Veggie Bowl
Roasted Mediterranean vegetables with warm grains and creamy tahini dressing — all from one sheet pan. Fresh, hearty, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 9g
Ingredients
- 1.5 cups cherry tomatoes
- 1 medium zucchini, cut into half-moons
- 1 whole red bell pepper, cut into 1-inch chunks
- 3 tbsp tahini
- 1 whole lemon (juiced)
- 1.5 cups cooked grains (quinoa, farro, or brown rice)
Instructions
- 1
Toss tomatoes, zucchini, and bell pepper with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Spread vegetables in a single layer. Roast at 425°F for 12–14 minutes until edges brown.
- 3
While vegetables roast, whisk tahini, lemon juice, 2 tbsp water, minced garlic, salt, and pepper until smooth.
- 4
Warm cooked grains in a bowl or on the sheet pan during the last 2 minutes of roasting.
- 5
Divide grains between bowls. Top with roasted vegetables and drizzle generously with tahini dressing.
Tools you’ll need
- sheet pan
- large bowl
- whisk
- measuring spoons
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