5 from 6 votes
Za'atar-Spiced Veggie Sheet Pan Dinner with Tahini Miso Sauce
This vibrant vegetarian sheet pan dinner is made with za'atar roasted veggies served over rice or quinoa and topped with a creamy miso-tahini sauce.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
4
servings
Calories:
529 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the tahini miso sauce:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon white balsamic vinegar
- 2 teaspoons white mellow miso
- 3-4 tablespoons water very warm
- kosher salt optional
For the vegetables
- 1 sweet potato cubed, small
- 1 sweet corn shucked and cut into 1" slices, ear
- ½ cauliflower cored and sliced into florets, head
- 1 bell pepper sliced into 1" pieces, small red
- 1 carrot sliced thickly, medium
- 1 yellow squash sliced thickly, straightneck variety
- 1 broccoli cored and sliced into florets, small head
- 2 tablespoons extra virgin olive oil or melted coconut oil
- kosher salt
- 2 teaspoons za'atar spice blend
- 1 tablespoon cilantro for garnish, chopped
- 3 cups rice cooked quinoa, or small cooked pasta (such as orzo, cooked
Instructions
- Preheat the oven to 425°F, and place one rack in the lower third position. Line a large, rimmed baking pan with foil, parchment paper, or a silicone mat (for easy clean-up).
Cup of Yum
Prepare the tahini sauce:
- In a medium bowl, whisk together the tahini, lemon juice, vinegar, and miso until completely incorporated. The mixture will be a workable paste. Add the water one tablespoon at a time, whisking thoroughly, until the sauce is smooth and drips from the whisk when lifted from the bowl (you might not need the 4th tablespoon).
- Let the tahini miso sauce rest while you prepare the vegetables. You can also make the sauce the day before, storing in the refrigerator. The sauce will thicken, but can be loosened with another tablespoon of very warm water.
Prepare the vegetables
- In a large mixing bowl, toss the chopped vegetables with the olive oil to coat. Season with a big pinch or two of salt.
- Spread the vegetables in the lined pan in a single layer. Roast in the oven for 30 to 40 minutes. Looked for golden edges on the sweet potatoes and carrots; you might need the upper end of the time range if you've sliced your veggies large.
- Remove from oven and immediately sprinkle the za'atar spice and cilantro over the vegetables.
- Serve the vegetables over the grains, and drizzle the tahini miso sauce on top
Notes
- Try as best you can to slice the vegetables into similar sizes, so that they'll cook evenly. Also, feel free to substitute other oven-loving vegetables that you have on hand, such as winter squash, Brussels sprouts, fennel, etc.
- Roasted vegetables pair perfectly with leftover brown rice, quinoa, millet. If you're pressed for time, prepare a small pasta, such as orzo, which can be cooked while the vegetables are in the oven.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
92g
(31%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Sodium
133mg
(6%)
Potassium
1830mg
(39%)
Fiber
14g
(56%)
Sugar
15g
(30%)
Vitamin A
32449IU
(649%)
Vitamin C
255mg
(283%)
Calcium
241mg
(24%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 92g | 31% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 133mg | 6% |
| Potassium | 1830mg | 39% |
| Fiber | 14g | 56% |
| Sugar | 15g | 30% |
| Vitamin A | 32449IU | 649% |
| Vitamin C | 255mg | 283% |
| Calcium | 241mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.