"What are you thankful for? I’m incredibly grateful for the healing power of plants! To celebrate my love of eating a vibrantly #vegan diet I created this simple and yet oh-so-satisfying recipe for Roasted Rainbow Veggies that no doubt will make your holidays the happiest. 🎵"
Roasted Rainbow Vegetables
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This colorful vegan sheet pan is packed with nutrient rich veggies like sweet potato and broccoli and drizzled with a creamy vegan sourcream for a delicious healthy meal.
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 2 cups red bell pepper, diced
- 2 cups sweet potato, cubed
- 2 cups butternut squash, cubed
- 2 cups zucchini, cubed
- 2 cups broccoli, cups
- 2 cups red onion, diced
- 3-5 tablespoons avocado or grapeseed oil
- 1 1/2 tablespoons dried thyme
- 1 1/2 tablespoons dried rosemary
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons paprika
- 1/2 tablespoon crushed red pepper
- 5-8 fresh sage leaves
- 1-2 teaspoons Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup vegan sour cream (mixed with 1 tablespoon vegetable broth)
- 1/3 cup pomegranate seeds
- 1/4 cup scallions, chopped
Method
Step 1
Preheat oven to 425°F and line a baking sheet.
Step 2
In a large bowl, combine vegetables, seasoning, and oil and mix until coated.
Step 3
Spread the seasoned vegetables over a foil lined baking sheet and bake for 25-30 minutes until cooked through and slightly crisp.
Step 4
Remove from oven and drizzle with vegan sour cream, sprinkle with pomegranate seeds, and top with chopped green onion.