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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
30 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 very warm water
  • kosher salt optional
For the vegetables
  • 1 small sweet potato cubed
  • 1 ear sweet corn shucked and cut into 1" slices
  • ½ head cauliflower cored and sliced into florets
  • 1 small red bell pepper sliced into 1" pieces
  • 1 medium carrot sliced thickly
  • 1 yellow straightneck squash sliced thickly
  • 1 small head broccoli cored and sliced into florets
  • 2 tablespoons extra virgin olive oil or melted coconut oil
  • kosher salt
  • 2 teaspoons za'atar spice blend
  • 1 tablespoon chopped cilantro for garnish
  • 3 cups cooked rice cooked quinoa, or small cooked pasta (such as orzo)

Instructions

    Cup of Yum
  1. 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).
Prepare the tahini sauce:
    Cup of Yum
  1. 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).
  2. 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
  1. In a large mixing bowl, toss the chopped vegetables with the olive oil to coat. Season with a big pinch or two of salt.
  2. 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.
  3. Remove from oven and immediately sprinkle the za'atar spice and cilantro over the vegetables.
  4. 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 Monounsaturated Fat 8g Trans Fat 1g Sodium 133mg (6%) Potassium 1830mg (52%) Fiber 14g (56%) Sugar 15g (30%) Vitamin A 32449IU (649%) Vitamin C 255mg (283%) Calcium 241mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

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.