Looking for an easy, healthy plant-based dinner? This Sheet Pan Roasted Vegetables and Beans with Za’atar recipe brings together colorful roasted vegetables, hearty beans, and fragrant za’atar seasoning for a flavorful, satisfying meal. With minimal prep and just one pan to clean, this vegan sheet pan dinner is perfect for busy weeknights, meal prep, or a wholesome Mediterranean-inspired meal. It’s packed with plant protein, fiber, and the delicious flavors of roasted vegetables and herbs. This recipe is also excellent for meal prep—just prepare it, dish it up into four containers, and enjoy hot or cold later on.
This Sheet Pan Roasted Vegetables and Beans with Za’atar is seasoned with the vibrant Middle Eastern spice, za’atar, which you can find in many well-stocked supermarkets or online food shops. You can make it yourself by combining equal parts thyme, cumin, coriander, sesame seeds, and sumac, with a pinch of red chili flakes. Check out my blog which features recipes and instructions for making your own spice blends here. Flavorful spices can help you cut back on added sodium in your diet, too. You can also serve this completely plant-based (vegan), gluten-free recipe with your favorite whole grain (like quinoa or brown rice) or cooked pasta for a meal in one. Learn how to make this recipe in my video that I created in partnership with AICR here.
This recipe highlights the health benefits of eating more fiber-rich plant foods, including veggies, whole grains, fruits, and beans, which is a key recommendation for reducing your risk for developing cancer. In particular, putting more pulses, like beans, on your plate is linked to lower risk of chronic diseases. So, get to cooking the easy, plant-based way with this sheet pan meal recipe. One of the best habits for your health (and your pocketbook) is to do more home cooking. Research shows that restaurant meals—in particular fast food—are often higher in calories, saturated fat, sodium, and added sugars, while lower in healthful ingredients, such as vegetables, whole grains, pulses, and healthy fats. A regular habit for ordering takeout or food delivery can lead to a negative impact on your overall health and chronic disease risk. While it’s understandable that we often turn to fast food meals at the end of a long busy day, I like to remind people that it’s totally possible to get an easy, plant-based, wholesome meal on the table in under 45 minutes—about the time it takes to order a takeout meal, go pick it up or have it delivered, and get it on your table.
I firmly believe that there are a number of ways you can enjoy easy plant-based meals on busy nights. For example, you can prepare one-dish meals like stir-fries, curries, and pasta dishes using casserole dishes or skillets. Or you can cook up slow-cooker meals like chili or stew; just fill your slow cooker with ingredients, push the button and a meal awaits you in a few hours. You can also turn to your trusty baking sheet to prepare a meal in one, such as this simple recipe for Sheet Pan Roasted Vegetables and Beans with Za’atar. Just place veggies and canned beans on a baking sheet, season it, place the pan in the oven, and a healthy meal is on the table in no time. The great thing about all of these easy cooking techniques—skillets, casseroles, slow cookers, sheet pans—is that you only have to dirty one cooking vessel, which means easy cleanup at the end of the meal.
Follow along with Sharon as she shows you how to make this recipe in this cooking video here.
This easy sheet pan meal calls upon the flavors of cauliflower, zucchini, sweet potatoes, white beans and spices in order to create a flavorful, plant-based (vegan), gluten-free meal in one.
Ingredients
Scale
Vegetables:
1 small head (about 1 pound) cauliflower, broken into florets
1 medium (about 9 ounces) bell pepper, sliced
2 small (about 3 ounces each) zucchini
2 medium (about 6 ounces each) sweet potatoes, peeled, cubed
On a baking sheet, arrange vertical rows of cauliflower, bell pepper, zucchini, sweet potatoes, red onion, and beans.
In a small dish, mix together olive oil, balsamic vinegar, garlic, salt (optional), and black pepper to make a vinagirette.
Drizzle the vinaigrette evenly over the vegetables. With tongs, distribute vinaigrette into vegetables in each row.
Place in top rack of oven and roast until tender and golden (35-40 minutes).
Remove, sprinkle with fresh parsley and za’atar and serve.
Divide the roasted vegetables among four servings. If desired, this dish may be served with cooked whole grains (i.e., farro, bulgur, brown rice, or quinoa) or pasta.
Notes
*Za’atar may be find in many supermarkets or online food shops. You can make it yourself by combining equal parts thyme, cumin, coriander, sesame seeds, and sumac, with a pinch of red chili flakes. Find the recipe in my spice blend blog here.
