Roasted Rainbow Vegetables

"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. 🎵"
-- @onegreatvegan

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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


  • 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


  • 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.