This sheet pan roasted veggie quinoa salad is one of my favorite warm salads to enjoy this time of year!
It’s so filling and packed with delicious flavor from the roasted vegetables, add ins like roasted pine nuts, kalamata olives and a maple tahini dressing that really make this quinoa salad stand out!
How to Make Sheet Pan Roasted Veggies
This recipe is so easy to make because all the vegetables roast at the same time on just one sheet pan.
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Start by cutting and chopping all your vegetables needed. For this recipe I used sweet potato, broccoli, zucchini and onion.
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Then add your chopped sweet potato to a large bowl with avocado oil, sea salt and pepper and give it a mix.
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Place the sweet potatoes on a baking sheet lined with parchment paper on the back of the baking sheet.
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Then repeat this process by adding the zucchini next and the broccoli and onion at the front of the baking sheet.
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Place into a preheated oven (horizontally like the picture below) this allows the sweet potato to be at the back of the oven, which gets the most heat and onions/broccoli to be a the front. This ensures everything cooks properly and at the same time.
Perfect for Meal Prep
This sheet pan roasted veggie quinoa salad is another one of my favorite recipes for meal prep!
A perfect meal to bring to work or school that is filled with nutrient dense ingredients, plant based protein and fiber to keep you fueled for your day. I seriously brought quinoa salads to work for years because they’re easy to prepare beforehand and so filling.
Simply prepare all your ingredients in advance and keep the avocado (if using) and dressing on the side until you’re ready to eat it.
I love my Bentgo Salad Container for meal prepping because it has a separate compartment for dressing and keeps everything fresh.
This mixture of vegetables and flavors from the toasted pine nuts and kalamata olives pair so well together in this sheet pan roasted veggie quinoa salad! It’s a lovely mix of sweet and savory from the roasted vegetables.
I’ve always loved roasted broccoli and zucchini but once I started adding roasted sweet potatoes and onions it took this to the next level!
Sweet potatoes are one of my favorite foods. If you’ve made some of my recipes before, you may notice I incorporate them a lot into my diet and recipes because they are a powerful anti-inflammatory food and help to balance hormones.
Eating a wide variety of vegetables is also great for gut health. So not only is this a delicious warming salad recipe it’s packed with nutritious ingredients.
If you make this quinoa salad please let me know in the comments, rating it 5 stars if you enjoyed it and tag me on social media at @justinecooksvegan to repost your creations!
Sheet Pan Roasted Veggie Quinoa Salad
Ingredients
Cooked Quinoa
- 1 cup quinoa I used tricolor
- 2 cups veggie broth I used trader joes brand
Sheet Pan Roasted Veggies
- 2 medium sweet potatoes, peeled and diced
- 2 cups broccoli florets
- 1 zucchini, chopped into 1/2 moon slices
- 1 yellow onion, sliced into 1/2 inch pieces
- 1 tbsp avocado oil
- sea salt and pepper to taste
Additional Ingredients
- 2 tbsp toasted pine nuts toast on a dry pan for a few minutes or in a toaster oven (only 3 minutes and watch so they don't burn)
- 1/4 cup kalamata olives, pitted and chopped
- 1/2 avocado, diced
Maple Tahini Dressing
- 3 tbsp tahini
- 1 lemon, juiced
- 1 tbsp water
- 3 tsp maple syrup
- 1/4 tsp sea salt
- 1 tsp rosemary or thyme optional
- 1/8 tsp cayenne optional
Instructions
Roasted Sheet Pan Veggies
- Preheat oven to 400F.
- Cut and chop all vegetables. Add diced sweet potatoes to bowl with a little avocado oil, sea salt and pepper and mix until well combined.
- Add them to a baking sheet lined with parchment paper, adding them to the back of the pan.
- Then add the zucchini to the bowl and mix with avocado, sea salt and pepper.
- Add the zucchini in front of the sweet potato on the pan (see photo of above).
- Repeat the process with the remaining broccoli and onion and add them to the front of the pan. Place into the oven (keeping the pan in the same position with the sweet potato in the back of the oven so that everything cooks evenly)
- Roasted for 20 minutes, flip or gently toss using tongs and bake for another 15-20 minutes.
Cooked Quinoa
- Add 1 cup of quinoa to a pot with 2 cups of veggie broth.
- Cover with the lid and bring to a boil, then reduce to a very low simmer (leaving the lid on) for 15-20 minutes then use a fork to fluff. (I usually use about 2 cups cooked quinoa and save the rest but you can add all if you want)
Maple Tahini Dressing
- Add all dressing ingredients to a bowl or measuring cup and mix until very well combined and smooth.
Assemble the salad
- To a large bowl, add the cooked quinoa, roasted veggies, kalalamta olives, avocado and toasted pine nuts and top with maple tahini dressing.
- Mix together and enjoy!
- *Meal prep this recipe by saving the avocado and dressing into ready to eat. Store in an airtight container refrigerated for up to 3-5 days. Enjoy!
Great idea for when you need to bring lunch to work or on a road trip! Thanks!