Name: 7-Ingredient Vegan High-Protein Sheet Pan Veggies with Herby Quinoa (Easy & Flavor-Packed)
Prep time: 10 min
Cook time: 30 min
Cuisine: Vegan, High Protein, Sheet Pan, Quinoa, Chinese, Fusion
Ingredients: 1 cup quinoa rinsed; 2 cups water or vegetable broth; 2 tablespoons olive oil; 2 tablespoons dill finely chopped; 2 scallions thinly sliced; 1 lemon zested and juiced; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper freshly ground; 1 medium sweet potato cut into 3/4-inch cubes; 1 medium white or Yukon gold potato cut into 3/4-inch cubes; 1 medium zucchini sliced into half-moons; 1 medium yellow onion roughly chopped; 2 tablespoons olive oil; 1 teaspoon Chinese five-spice powder; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; to taste dill chopped, for garnish; to taste scallions thinly sliced, for garnish; as needed lemon wedges for serving; to taste nutritional yeast for cheesy flavor

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Chef Verde

about 3 hours ago

7-Ingredient Vegan High-Protein Sheet Pan Veggies with Herby Quinoa (Easy & Flavor-Packed)

Recipe Details

Author makepurethyheart

Prep Time 10 minutes

Cook Time 30 minutes

Summary

Roasted sweet and white potatoes, zucchini, and onions meet lemony, herb-studded quinoa for a bright, satisfying, high-protein vegan sheet-pan dinner with aromatic Chinese five-spice. Light yet hearty and perfect for meal prep or cozy weeknights.

Instructions

1

Rinse the quinoa under cold water to remove bitterness, then cook using 1 part quinoa to 2 parts water until tender and fluffy; set aside to cool slightly.
2

Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment. Add chopped sweet potato, potato, zucchini, and onion; drizzle with olive oil, season with five-spice, salt, and pepper, and toss to coat.
3

Spread vegetables in a single layer and roast 25–30 minutes, flipping halfway, until golden and tender with crispy edges.
4

Fluff the quinoa with a fork; add dill, scallions, lemon zest and juice, olive oil, salt, and pepper; toss until fragrant and well combined.
5

Let roasted veggies cool slightly; combine with the herby quinoa or serve side by side. Finish with extra herbs and a squeeze of lemon; serve warm or at room temperature.

Ingredients

1 cup quinoa (rinsed)
2 cups water or vegetable broth
2 tablespoons olive oil
2 tablespoons dill (finely chopped)
2 scallions (thinly sliced)
1 lemon (zested and juiced)
1/2 teaspoon sea salt
1/4 teaspoon black pepper (freshly ground)
1 medium sweet potato (cut into 3/4-inch cubes)
1 medium white or Yukon gold potato (cut into 3/4-inch cubes)
1 medium zucchini (sliced into half-moons)
1 medium yellow onion (roughly chopped)
2 tablespoons olive oil
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
to taste dill (chopped, for garnish)
to taste scallions (thinly sliced, for garnish)
as needed lemon wedges (for serving)
to taste nutritional yeast (for cheesy flavor)

Cuisine Tags

Vegan

High Protein

Sheet Pan

Quinoa

Chinese

Fusion

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