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.
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.
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.
Spread vegetables in a single layer and roast 25–30 minutes, flipping halfway, until golden and tender with crispy edges.
Fluff the quinoa with a fork; add dill, scallions, lemon zest and juice, olive oil, salt, and pepper; toss until fragrant and well combined.
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.