Home Simple Vegan Plant-Based Recipes Sheet Pan Roasted Root Vegetable Bowls

Sheet Pan Roasted Root Vegetable Bowls

overhead shot of a plate with roasted root veggies served with a fork on the side

Sheet Pan Roasted Root Vegetable Bowls

These sheet pan roasted root vegetable bowls feature shawarma spiced sweet caramelized root veggies like golden beets and parsnips topped with a zesty Mediterranean lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Soyfree Nutfree , Naturally gluten-free.

overhead shot of a plate with roasted root veggies served with a fork on the side

These roasted root veggie bowls make root vegetables shine! They are loaded with sweet and smoky flavors and exciting textures.  Exactly the kind of healthy, balanced veggie-forward meal I love to make a big batch of. Because guess what,  leftovers taste great the next day making this Mediterranean sheet pan dinner amazing for meal prep.

Mediterranean vegetable tray bake sprinkled with cilantro

For this healthy one-pan / sheet pan dinner we roast root veggies, chickpeas, cauliflower, bell pepper and butternut squash along with some balsamic vinegar, maple syrup, olive oil, and a herby spice blend.

While baking, we mix together a zesty refreshing Mediterranean dressing and pour it all over the roasted veggies. I like doing that while the veggies are still warm. Those thirsty roasted root veggies will go ahead absorb all of that lemony goodness right away. But you can also mix veggies and dressing the next day, if you’re meal prepping.

Why you’ll love this Recipe

  • this recipe is flexible to use up seasonal vegetables
  • its a sheet pan bake , so hands off and quick to put together.
  • it packs a flavor punch with shawarma spice and a refreshing lemon oil I’ve oil dressing
  • it is Glutenfree nutfree and Soyfree recipe
  • easily made Oilfree by using tahini instead of oil

a plate with balsamic and maple roasted root vegetables and chickpeas

More vegan bowls:

Print Recipe

Sheet Pan Shawarma Roasted Root Veggie Bowl

These sheet pan roasted root vegetable bowls feature sweet caramelized Shawarma spiced root veggies like golden beets and parsnips topped with a lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Naturally gluten-free.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: roasted veggie bowl

Servings: 4

Calories: 337kcal

Author: Vegan Richa

Ingredients

For the roasted veggies and chickpeas:

  • 3 teaspoons oil divided
  • 1 cup (136 g) cubed golden beet
  • 1 cup (133 g) cubed parsnip or other vegetables such as turnip or carrots or sweet potato
  • 1 cup (100 g) chopped cauliflower
  • 1 red bell pepper chopped into 1/2-3/4 inch
  • 1 cup (140 g) cubed butternut squash
  • 15 ounce (425 g) can of chickpeas or 1 1/2 cups cooked chickpeas
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3-4 teaspoons Shawarma spice blend
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 cloves garlic minced

For the Mediterranean dressing:

  • 2 tablespoons lemon juice
  • 1.5 tablespoons extra virgin olive oil
  • 1/4 teaspoons salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 cloves of garlic minced
  • 1 teaspoon maple syrup

Instructions

  • Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.

  • Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.

  • Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.

  • Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.

  • Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.

  • Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.

  • Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

Notes

Oilfree: use tahini instead of oil in the dressing. Use aquafaba or broth for roasting the veggies  
Variations:

  • use other veggies like fennel, sweet potato,  zucchini, celeriac etc
  • add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing.
  • Use Baharat spice blend or ras el hanout instead of shawarma.
  • Add some toasted sunflower seeds or cashews to the roasted veggies. 
    Add some spring greens to the bowl, double the dressing to use with the greens. 

Nutrition

Nutrition Facts

Sheet Pan Shawarma Roasted Root Veggie Bowl

Amount Per Serving

Calories 337
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 485mg21%

Potassium 826mg24%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 13g14%

Protein 12g24%

Vitamin A 3830IU77%

Vitamin C 32mg39%

Calcium 167mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

oven roasted root veggies and chickpeas served on a white plate sprinkled with cilantro
Ingredients:

  • root vegetables: I like a mix of golden beet and parsnip
  • cauliflower, bell pepper and butternut squash is added to diversify the flavor profile
  • I like adding some chickpeas for protein
  • veggie seasoning: fresh garlic, dried oregano, black pepper,  salt, and Shawarma spice blend
  • to bring out the natural sweetness of the roasted veggies, we add some balsamic vinegar and maple syrup while roasting
  • for the dressing, we combine lemon juice with extra virgin olive oil, salt, oregano, black pepper, garlic and maple syrup

Tips:

  • you can make your own shawarma spice blend, recipe here 
  • Instead of the Mediterranean dressing, you can also add in some homemade tahini dressing or you can add 2 tablespoons of tahini to the Mediterranean dressing that you made to make it creamy.
  • You can use red beet instead of golden but your other veggies might get a red tint
  • You can add any root veggies you like: sweet potatoes, turnips, carrot, and celeriac are great options

 

ingredients for roasted root vegetable bowls on a marble countertop

How to make Maple Balsamic Roasted Root Vegetable Bowls

chickpeas bell peppers and squash in a casserole dish

Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.

Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.

butternut squash, chickpeas and parsnips in a white casserole dish

veggies arranged in a casserole dish according to color

maple syrup and balsamic vinegar being drizzled over chopped veggies in casserole dish

Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.

roasted root veggies in a white casserole dish

balsamic roasted chickpeas and root vegetables in a white casserole dish

Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.

Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.

Mediterranean dressing ingredients being combined in a small white dish

Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.

Mediterranean dressing in a small white dish

Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

a casserole dish with roasted root vegetables

You can also add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing

vegan roasted root veggies with cauliflower and chickpeas served sprinkled with cilantro


Sheet Pan Roasted Root Vegetable Bowls with Mediterranean Dressing

Sheet Pan Roasted Root Vegetable Bowls | Simple Vegan
Home Simple Vegan Plant-Based Recipes Sheet Pan Roasted Root Vegetable Bowls

Sheet Pan Roasted Root Vegetable Bowls

overhead shot of a plate with roasted root veggies served with a fork on the side

Sheet Pan Roasted Root Vegetable Bowls

These sheet pan roasted root vegetable bowls feature shawarma spiced sweet caramelized root veggies like golden beets and parsnips topped with a zesty Mediterranean lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Soyfree Nutfree , Naturally gluten-free.

overhead shot of a plate with roasted root veggies served with a fork on the side

These roasted root veggie bowls make root vegetables shine! They are loaded with sweet and smoky flavors and exciting textures.  Exactly the kind of healthy, balanced veggie-forward meal I love to make a big batch of. Because guess what,  leftovers taste great the next day making this Mediterranean sheet pan dinner amazing for meal prep.

Mediterranean vegetable tray bake sprinkled with cilantro

For this healthy one-pan / sheet pan dinner we roast root veggies, chickpeas, cauliflower, bell pepper and butternut squash along with some balsamic vinegar, maple syrup, olive oil, and a herby spice blend.

While baking, we mix together a zesty refreshing Mediterranean dressing and pour it all over the roasted veggies. I like doing that while the veggies are still warm. Those thirsty roasted root veggies will go ahead absorb all of that lemony goodness right away. But you can also mix veggies and dressing the next day, if you’re meal prepping.

Why you’ll love this Recipe

  • this recipe is flexible to use up seasonal vegetables
  • its a sheet pan bake , so hands off and quick to put together.
  • it packs a flavor punch with shawarma spice and a refreshing lemon oil I’ve oil dressing
  • it is Glutenfree nutfree and Soyfree recipe
  • easily made Oilfree by using tahini instead of oil

a plate with balsamic and maple roasted root vegetables and chickpeas

More vegan bowls:

Print Recipe

Sheet Pan Shawarma Roasted Root Veggie Bowl

These sheet pan roasted root vegetable bowls feature sweet caramelized Shawarma spiced root veggies like golden beets and parsnips topped with a lemon dressing! Make them ahead of time for meal prep or serve an easy one-pan dinner! Naturally gluten-free.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: American

Keyword: roasted veggie bowl

Servings: 4

Calories: 337kcal

Author: Vegan Richa

Ingredients

For the roasted veggies and chickpeas:

  • 3 teaspoons oil divided
  • 1 cup (136 g) cubed golden beet
  • 1 cup (133 g) cubed parsnip or other vegetables such as turnip or carrots or sweet potato
  • 1 cup (100 g) chopped cauliflower
  • 1 red bell pepper chopped into 1/2-3/4 inch
  • 1 cup (140 g) cubed butternut squash
  • 15 ounce (425 g) can of chickpeas or 1 1/2 cups cooked chickpeas
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3-4 teaspoons Shawarma spice blend
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 cloves garlic minced

For the Mediterranean dressing:

  • 2 tablespoons lemon juice
  • 1.5 tablespoons extra virgin olive oil
  • 1/4 teaspoons salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 cloves of garlic minced
  • 1 teaspoon maple syrup

Instructions

  • Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.

  • Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.

  • Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.

  • Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.

  • Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.

  • Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.

  • Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

Notes

Oilfree: use tahini instead of oil in the dressing. Use aquafaba or broth for roasting the veggies  
Variations:

  • use other veggies like fennel, sweet potato,  zucchini, celeriac etc
  • add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing.
  • Use Baharat spice blend or ras el hanout instead of shawarma.
  • Add some toasted sunflower seeds or cashews to the roasted veggies. 
    Add some spring greens to the bowl, double the dressing to use with the greens. 

Nutrition

Nutrition Facts

Sheet Pan Shawarma Roasted Root Veggie Bowl

Amount Per Serving

Calories 337
Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 485mg21%

Potassium 826mg24%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 13g14%

Protein 12g24%

Vitamin A 3830IU77%

Vitamin C 32mg39%

Calcium 167mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

oven roasted root veggies and chickpeas served on a white plate sprinkled with cilantro
Ingredients:

  • root vegetables: I like a mix of golden beet and parsnip
  • cauliflower, bell pepper and butternut squash is added to diversify the flavor profile
  • I like adding some chickpeas for protein
  • veggie seasoning: fresh garlic, dried oregano, black pepper,  salt, and Shawarma spice blend
  • to bring out the natural sweetness of the roasted veggies, we add some balsamic vinegar and maple syrup while roasting
  • for the dressing, we combine lemon juice with extra virgin olive oil, salt, oregano, black pepper, garlic and maple syrup

Tips:

  • you can make your own shawarma spice blend, recipe here 
  • Instead of the Mediterranean dressing, you can also add in some homemade tahini dressing or you can add 2 tablespoons of tahini to the Mediterranean dressing that you made to make it creamy.
  • You can use red beet instead of golden but your other veggies might get a red tint
  • You can add any root veggies you like: sweet potatoes, turnips, carrot, and celeriac are great options

 

ingredients for roasted root vegetable bowls on a marble countertop

How to make Maple Balsamic Roasted Root Vegetable Bowls

chickpeas bell peppers and squash in a casserole dish

Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.

Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.

butternut squash, chickpeas and parsnips in a white casserole dish

veggies arranged in a casserole dish according to color

maple syrup and balsamic vinegar being drizzled over chopped veggies in casserole dish

Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.

roasted root veggies in a white casserole dish

balsamic roasted chickpeas and root vegetables in a white casserole dish

Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.

Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.

Mediterranean dressing ingredients being combined in a small white dish

Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.

Mediterranean dressing in a small white dish

Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. You can also fill these veggies and chickpeas into a warmed up pita pocket, and then add the dressing and serve.

a casserole dish with roasted root vegetables

You can also add in your favorite tahini dressing or you can add 2 tablespoons of tahini to this Mediterranean dressing

vegan roasted root veggies with cauliflower and chickpeas served sprinkled with cilantro


Sheet Pan Roasted Root Vegetable Bowls with Mediterranean Dressing