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Roasted Veggie Sheet Pan Salad

This is my go-to weeknight dinner, when I have zero time to cook but still want to fill my plate with a nutrient-dense meal.
Prep Time10 mins
Cook Time30 mins
Cooling time10 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: sheet pan, easy, baked, plant based, vegan, gluten free
Servings: 2 Large portions
Author: thymeforhoney

Ingredients

Sheet Pan:

  • 1 medium sweet potato
  • 1 head of broccoli
  • ¼ red onion
  • 6 cloves of garlic- unpeeled
  • 1 can of chickpeas
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ tsp dried thyme
  • ½ tsp onion powder
  • ¼ tsp chili flakes
  • ¼ tsp smoked paprika
  • Freshly ground pepper

Salad:

  • 1 cup cold cooked quinoa roughly 1/2-1/3 cup dry
  • 2 cups chopped kale my bunch of kale was huge, and I only needed 2-3 stalks

Dressing:

  • 1 tbsp red onion- minced
  • 1 clove of garlic- minced
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • ½ tsp dijon mustard
  • ¼ tsp honey or maple syrup for vegan option

Instructions

  • Preheat the oven to 400 degrees. Peel and chop the sweet potato into thin strips, this will allow it to cook at the same time as the rest of the ingredients. Cut the broccoli into florets, and the red onion into 1 inch chunks. Rinse the chickpeas very well and allow them to drain as much of the water as possible. Add all of the sheet pan ingredients into a large mixing bowl and toss to even coat with the olive oil and spices.
  • Spread the veggies evenly on a sheet pan and bake for 30 minutes, stirring carefully after the first fifteen minutes. Do not wash the mixing bowl.
  • The quinoa is best cold, this allows it to dry out and mix better. However if you don’t have any pre-made, that’s ok. Follow the cooking instructions on your bag of quinoa, then after it is done, spread it out on cookie sheet so it can at least come to room temperature. Wash and chop the kale into small strips. Set aside.
  • Make the dressing by whisking together all the ingredients in the reserved mixing bowl. Allow it  to rest while the veggies are cooking. If you are meal prepping, pour the dressing into a small jar at this point, and only dress the salad right before eating.
  • After the sheet pan is done roasting, set the tray on a cooling rack for 10 minutes.
  • Once the veggies are room temperature, add them to the mixing bowl, along with the quinoa and kale. Mix well to evenly distribute the dressing.
  • Top with nuts and seeds of your choice, I prefer walnuts and hemp seeds, and enjoy!