This Roasted Rainbow Vegetables with Tahini Dressing dish is a sheet pan recipe in a variety of colors. A fun way to eat your veggies!
Sheet Pan Rainbow Vegetables
When looking for a delicious dinner vegetable recipe, basic green can get a little boring. Why not pretty up your table with some Roasted Rainbow Vegetables with Tahini Dressing instead!
Healthy meals aren’t always fun, so this is an easy way to fix that. With items that you can pick up at any grocery store, this is a healthy side dish or main dish with vibrant color as well as various health benefits.
These colorful rainbow veggies are rich in Vitamin A and beta carotene (carrots), powerful antioxidants and Vitamin C (broccoli) plus more, in addition to being interesting textures because they are all different.
As salad dressings go, you may not think of creamy tahini first. You see it as a staple ingredient in middle eastern recipes like baba ganoush or a hummus recipe, but this easy tahini recipe will change your mind.
With a few simple ingredients, this easy homemade tahini recipe will pair beautifully with your sheet pan vegetables. It has a little bit of a nutty flavor, although it does not contain nuts. With ground sesame seeds that you will turn into a tahini paste (sometimes called sesame paste if they’re derived from toasted sesame seeds instead of raw), a pinch of salt, and more, this could easily become one of your favorite recipes to top your veggies with.
This roasted veggies with tahini recipe is best made with a starch or companion to place underneath it in the bowl. My best suggestions are rice, couscous, or quinoa, but you can also use cauliflower rice or anything else that you come up with.
These rainbow vegetables are naturally vegetarian, and vegan, gluten-free, egg-free, nut-free, and dairy-free. They are a great way to serve a variety of dietary needs in addition to being one of the easy weeknight dinners that you can add to your monthly meal plan.
*Note – Although there are no nuts in this easy recipe, some people with nut allergies have sensitivity to sesame seeds, which is the main ingredient of your raw tahini. Make sure you mention this before serving it to someone with a nut allergy!
Rainbow Dinner Vegetables
1 1/2 cups cherry tomatoes, halved
1 1/2 cups orange carrots and/or orange bell peppers, chopped
1 1/2 cups yellow peppers, chopped
1 1/2 cups zucchini, chopped
1 1/2 cups broccoli florets
1 1/2 cups red onion, chopped
2 Tbsp olive oil
2 tsp garlic powder
Salt and pepper to taste
1/4 cup tahini powder
2 Tbsp water
2 tsp lemon juice
¼ tsp salt
¼ tsp paprika
How To Make Roasted Rainbow Vegetables:
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper or foil.
Chop up all of your fresh veggies and lay them on your sheet pan in a single layer according to the colors of the rainbow. Drizzle the chopped vegetables with olive oil, and some garlic powder, salt, and pepper to taste.
Cook the vegetables in the oven for 20 to 25 minutes.
While your dinner vegetables are baking, cook your quinoa, rice, riced cauliflower, or couscous in your preferred method.
How To Make Homemade Tahini:
Next, make your tahini dressing. In a small bowl, combine the tahini powder, water, lemon juice, salt, and paprika and whisk until smooth. You can use a high-speed blender or a mini food processor if you’d like, but you shouldn’t need to. Set it aside.
When the rainbow veggies are done, remove the baking tray from the oven and allow them to cool for about 5 minutes.
Spoon the cooked starch (or the like) of your choice into four bowls or plates and top it with veggies, making sure that you have a rainbow order to each. Drizzle some of your own homemade tahini dressing over the top of each and enjoy!
Store any leftover tahini sauce in an airtight container or glass jar in the refrigerator for up to 1 week.
Can I Use Different Colorful Vegetables For Each Color Of The Rainbow?
Yes! Feel free to use seasonal vegetables for this sheet pan meal. Some good alternatives are red peppers or radishes for your red vegetables, butternut squash or sweet potatoes for your orange vegetables, yellow squash or yellow tomatoes for your yellow vegetables, brussels sprouts, green beans, or collard greens for your green vegetables, or red cabbage, purple potatoes, purple carrots, or purple cabbage for your purple vegetables. Mix and match your favorite vegetables as you’d like!
How Long Does Tahini Last?
While store-bought tahini will last a long time because of the preservatives, if you are making your own tahini, that will last in the refrigerator for up to a week. If you leave it out at room temperature, it will last only 2 or 3 days at the most.
Are You Looking For More Delicious Sheet Pan Meals? Here Are Some Of My Favorites:
- Easy Sheet Pan Shrimp Boil
- Sheet Pan Mozzarella Chicken and Potatoes
- Sheet Pan Gnocchi with Roasted Vegetables
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
Serving Size: 1
Amount Per Serving: Calories: 257Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 292mgCarbohydrates: 28gFiber: 8gSugar: 11gProtein: 7g
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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