Description
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
- 1 small red onion, sliced
- 1 (15-ounce) can white beans, rinsed, drained
Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ¼ teaspoon salt (optional)
- ½ teaspoon black pepper
Topping:
- ¼ cup chopped fresh parsley
- 1 tablespoon za’atar*
Instructions
- Preheat oven to 400 F.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Entree, Easy cooking, vegetable
- Cuisine: American, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 8 g
- Sodium: 72 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 12 g
- Protein: 14 g
