Roasted Veggie Bowls with Tahini Dressing (Meal-Prep and Sheet Pan recipe!)

Back in January, Ryan opted to eat a little less meat and be more veggie and seafood-forward. That's slightly gone out the window now since we are locked down at home. Before the stay-at-home order, I was getting creative in the kitchen for some easy lunches for him like these roasted veggie bowls.

I noticed that by the end of the week we’d have some random, un-used produce in the fridge. This recipe is such a great way to use it all up! I don’t always meal-prep for the week, but he wasn't eating the meat-filled dinner leftovers that we usually reheat for lunch. I wanted to whip up something that could be divvied up in portions and warmed up as needed. A make-ahead, sheet pan meal was the perfect call to construct easy to-go roasted vegetable bowls.

This recipe uses some of his favorite vegetables, but you can use up whatever veggie you have on hand – make this recipe work for you! You may recognize the seasoning I use on the roasted vegetables from my Burnt Broccoli recipe. It makes every vegetable taste amazing! I always quadruple the spice mix and keep it on hand to sprinkle over vegetables and kick them up a few notches.

Roasted veggie bowls and a bowl of cooked shrimp displayed on a white marble counterRoasted veggie bowl and a bowl of cooked shrimp displayed on a white marble counter

It's All in the Dressing

I included two different dressings here so you can pick your preference based on what vegetables you have. Or just make both! I like to have them both ready in the fridge to give the roasted veggie bowls a boost in flavor. Plus, having options will stop it from feeling repetitive. Dairy-Free Pesto Sauce is another great one to have on hand, as it adds a super-fresh flavor to any bowl.

The Tahini Dressing is garlicky, creamy, and a little tart – it’s the perfect go-to dressing. It gives a subtle kick to the bowls and tastes really fresh and light.

Ryan and I absolutely love the Almond Butter Thai Dressing when there are shrimp and sweet potatoes in the bowl. This dressing is actually from my Pad Thai recipe, so you can imagine how good that nutty and sweet umami-packed dressing is on shrimp and roasted vegetables!

Roasted veggie bowl topped with fresh avocado, cooked shrimp and homemade dressing

roasted veggie bowl topped with fresh avocado, cooked shrimp and homemade dressing

Sheet Pan Meal Tips

Since this is a sheet-pan meal, my biggest tip is to make sure that you don’t overcrowd your baking sheet. If the veggies are crowded, they’ll steam instead of roast. Feel free to divide them between two baking sheets if needed! I like to line them with parchment paper for easier cleanup, but you'll get a bit more of a crisp crust on the vegetables if you roast them directly on the pan.

If I have them in the freezer – I like to toss some shrimp in avocado oilsalt and pepper and add it to the sheet pan in the final few minutes. If you're adding shrimp (or salmon would be delicious too!), roast the vegetables first until they're close to being fully cooked. Push them to the side and add your protein for the final 3-5 minutes – depending on which fish you're using.

Roasted Veggie Bowls with Tahini Dressing (Meal-Prep and Sheet Pan recipe!)



Cuisine: Vegetarian

Category: Vegetables

PREP TIME: 20 mins

COOK TIME: 30 mins TOTAL TIME: 50 mins


Tahini Dressing

  • 1/4 cup tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons water
  • 1 clove garlic
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground cumin

Almond Butter Thai Dressing

Kale Side Salad

  • 1 bunch lacinato kale, stems removed and shredded
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt

Add ons

  • Roasted shrimp or salmon (do not add for vegetarians)
  • Avocado
  • Sauerkraut
  • Seeds, such as hemp or sesame. Everything Bagel seasoning is also amazing!
  • Fresh herbs such as parsley, cilantro, or mint


  1. Preheat the oven to 425ºF and line one full sheet pan (18×26) or 2 half sheet pans with parchment paper.
  2. Place the potatoes, broccoli, mushrooms, and butternut squash on the baking sheet and drizzle the avocado oil, ghee, lemon juice, spices, and salt and pepper on top. Toss until evenly coated.
  3. Roast for 25 minutes, tossing halfway through, until the potatoes and butternut are golden-brown and the broccoli is crisp.
  4. If adding shrimp – toss 1 pound peeled and deveined shrimp in 1 tablespoon avocado oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Push the vegetables to the side of the tray after the 25 minutes and add the shrimp in a single layer. Roast for 2-3 minute mores, until the shrimp is pink throughout. For 4 ounce salmon fillets, roast an addition 4-6 minutes.
  5. While the vegetables roast, make one or both of the dressings. For the Tahini Dressing, add everything to a bowl and whisk until smooth. Add a bit of water to thin it out if it’s too thick. For the Almond Butter Dressing, whisk the ingredients in a bowl until smooth. Add water until you’ve reached your desired consistency.
  6. Remove the vegetables from the oven and set aside to cool.
  7. Add the kale to a bowl with the olive oil, lemon juice, and sea salt. Massage the leaves with your hands for a couple of minutes, until the kale has softened slightly and absorbed the liquids.
  8. Once the vegetables have cooled slightly, divide them between four containers. Divide the kale salad between the containers and close them up tightly. Store in the refrigerator for up to 5 days.
  9. To serve – reheat a single bowl in an oven set to 400F for 10 minutes. Add your other desired toppings such as fresh avocado, sauerkraut, sesame seeds, or hemp seeds. Drizzle with 1 to 2 tablespoons of your preferred dressing and fresh herbs.

Keywords: vegetarian, meal prep, veggie bowl, sheet pan meal, easy sheet pan meal, lunch, against all grain, danielle walker

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