Roasted Rainbow Vegetable Bowl (30 Minutes!)

Jump to Recipe
Drizzling tahini dressing onto our Rainbow Roasted Vegetable Bowl recipe

I shared on Instagram stories recently about a meal I’ve been super into that has a surprising amount of protein despite it being basically 100% vegetables.

Yeah, vegetables are cool like that, bro. Let me show you how!

Wood cutting board full of beets, radishes, potatoes, carrots, collard greens, zucchini, sweet potato, broccolini, and red bell pepper for making a delicious plant-based bowl

This 30-minute vegetable bowl is inspired by farmers market produce and the beautiful CSA we’ve been getting this year! I’ve found myself in an abundance of vegetables and loving it – but not always knowing what to do with them.

My easy solution? Roasting. Roasting vegetables makes them easier to digest, enhances their flavor, and takes them to whole new level of delicious. So we start with carrots, beets, radish, potatoes, and sweet potatoes all tossed in sea salt, oil (or water), and curry powder.

Parchment-lined baking sheet with fresh carrots, radishes, potatoes, sweet potatoes, and beets sprinkled with curry powder

Once the root vegetables are 10 minutes in, throw in some cabbage, bell pepper, broccolini, and, last but not least, some greens! And just like that, you have a meal.

Drizzling tahini dressing onto a nourishing, delicious Roasted Rainbow Vegetable Bowl for a healthy plant-based meal

So where does the protein come from? Plants! Vegetables have plenty of protein (and other healthy stuff like fiber, vitamins, and minerals).

For instance, did you know 1 potato has 4.3 grams protein,
1 cup kale has nearly 3 grams protein, and
1 cup broccoli has 2.6 grams protein?
And fun fact: 1 head cauliflower has 11 grams protein!

Kinda cool, right? Throw on some hemp seeds and tahini and your meal boasts 13.2 grams protein!

Don’t get me wrong – it’s not all about protein. There are many studies that suggest average protein consumption is usually too high. But people often wonder where plant-based eaters get their protein. And I personally love knowing I’m getting plenty just from simple plant sources.

Two big dinner bowls full of Roasted Rainbow Vegetables, avocado, hemp seeds, and tahini dressing

I hope you all LOVE this bowl! It’s:

& SO delicious

This would make the perfect healthy plant-based breakfast, lunch, or dinner! I’ve been loving mine as a late morning brunch alongside a little Golden Milk or lemon water. If you aren’t into tahini, try my Easy 10-Minute Chimichurri Sauce or Garlic Dill Sauce!

And if you’re into simple, wholesome meals, be sure to check out our Baked Sweet Potatoes 2 Ways, Roasted Vegetable Salad with Chimichurri, Roasted Sweet Potato & Avocado Green Salad, Raw-Maine Taco Boats, and Grain-Free Tabbouleh Salad (add some crispy baked chickpeas for a meal!).

If you try this recipe, please let us know! Leave a comment, rate it (it’s super helpful for us and other readers), and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of the many colors of vegetables in our Roasted Rainbow Vegetable Bowl with hemp seeds and tahini dressing

Roasted Rainbow Vegetable Bowl (30 Minutes!)

Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Author Minimalist Baker
Big bowl of roasted vegetables and avocado topped with tahini dressing
4.84 from 31 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 3-4 medium red or yellow baby potatoes (sliced into 1/4-inch rounds)
  • 1/2 large sweet potato (skin on // sliced into 1/4-inch rounds)
  • 2 large carrots (halved and thinly sliced)
  • 1 medium beet (sliced into 1/8-inch rounds)
  • 4 medium radishes (halved, or quartered if large)
  • 2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
  • 1 tsp curry powder (divided)
  • 1/2 tsp sea salt (divided)
  • 1 cup cabbage (thinly sliced)
  • 1 medium red pepper (thinly sliced)
  • 1 cup broccolini (roughly chopped)
  • 2 cups chopped collard greens or kale (organic when possible)


  • 1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
  • 2 Tbsp tahini (divided)
  • 2 Tbsp hemp seeds (divided)
  • 1/2 medium avocado (divided // optional)


  • Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
  • To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
  • To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
  • When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
  • To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
  • Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.


*Nutrition information is a rough estimate without optional avocado.
*For a salad version of this recipe, check out our 5-Minute Detox Salad!
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 519 Carbohydrates: 59.2 g Protein: 13.2 g Fat: 28.4 g Saturated Fat: 14.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 518 mg Fiber: 12.5 g Sugar: 13.7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Sadie says

    Tasty, but definitely plan on 60-90 minutes. There are a lot of veggies to peel and chop, and I consider myself a very experienced cook :) But again, very tasty. Will make again!

  2. Margaux says

    This recipe was so easy and delicious! I have a lot of left over veggies that I didn’t cook so I can make this recipe too later this week. The best of both worlds!

  3. Kirsten Wiens says

    Love the recipe and make it all the time, but the 5 min prep time must be meant as a joke. More like 30-45 mins needed for prep.

    • Lauren says

      Great recipe! I’ve made it a few times. I can get in on the table in an hour. I can’t fit all the veggies called for onto two baking sheets so I either follow the recipe knowing I’ll have extra veg to use throughout the week or I simply skip a few so I have a more manageable amount. I suggest adding salt and going a little more generously on the seasoning mix (curry, shawarma, etc). Worth it to have avocado to make it more filling. This recipe also doesn’t create a lot of dishes. Love that too.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Yay! Thanks so much for the great review, Lauren. So glad you’ve enjoyed this recipe more than once!

    • Bonny says

      For those that feel it doesn’t have “lastingpower”…try serving it over some cooked quinoa. I find the added protein in quinoa really fills me up and holds me for a long time! It is also a complete protein, which I don’t stress over, but perhaps is why it has a longer lasting power? Anyway, great recipe!

  4. Nicole says

    Made this last night for an easy weeknight dinner. Just used olive oil bc that’s all I had. Really liked it and will make again. I would like to see more specific measurements for how to make the beets / carrots “sliced” – to what thickness? I found I hadto roast my root veg longer to get browning , but other than that great recipe!

  5. Kelly Snyder says

    Love the drizzle and toppings for this, this was a great way to use the last of my veggies before grocery day tomorrow!

  6. Sierra says

    So good! And very versatile base to use up whatever I’ve got on hand. Gingery lemon sauce for the win!

  7. Amanda says

    This recipe is perfection. It’s filling, delicious, and deeply satisfying. The textures are spot on. I used veggie broth instead of oil and subbed broccolini for regular broccoli and the dressing for just fresh lemon juice and soaked and blended cashews (I live in a map dot town where options are limited!) and it worked great! Even my toddler enjoyed eating her veggies this way :) Thank you for sharing–this is sure to become a staple :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lea. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Jillian says

    Oh wow, yum!! How is something so simple so delicious?! I did have to roast the vegetables longer than you said by 20 minutes. I think they could have gone a little longer, but I was ready to eat.
    That tahini sauce is insane, I’m totally going to put it in everything.

  9. Susan says

    Loved it! Very flavorful. I did use a different tanini dressing recipe that I am partial to that has Dijon mustard, maple syrup and lemon juice. The radish was a unique twist, nice surprise. Will make again definitely. I really enjoy your recipes ! Thank you

      • Deena Cortez says

        This was so good! I didn’t have broccoli so I subbed cauliflower and subbed purple potatoes. I also added brussel sprouts. It took me a while to prep but very easy. This recipe will not disappoint. Excited to eat this for lunch!

  10. Jessica Robinson says

    Is Tahini nut based? I have a couple of people in my home allergic to nuts so I have to be careful. I’m not too familiar with tahini and I’m new to eating plant based foods.


  11. Jess says

    I think I’m going to make this tonight! Do you know if I can substitute the Curry Powder for Garam Masala stead (maybe if I cut the masala with a little extra tumeric)?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it will be different but similar. Still good! Let us know how it goes. A little turmeric would be great.

  12. Rachel says

    This was so good. I haven’t had a lot of luck with roasted vegetable recipes in the past but this one is amazing. The curry plus the tahini and lemon all worked together in a great way.

  13. JJ says

    Did this meal plan style for a week’s worth of breakfasts (recipe x6 – skipping the beats & collards). Had to divide everything between 5 sheet pans due to volume. Instead of the tahini, lemon, just did a large batch of a tahini lemon dressing. I am really enjoying it as our daily breakfast. My only issue is that I tend to be hungry again after about 2.5 – 3 hours. My 3 year isn’t sold on it, but I’ve had success in her taking a tiny bite of each piece so she can eat the “rainbow” so I’ll call it a win.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your “rainbow” technique with your little one! Thanks for sharing your experience! You could try serving over quinoa or brown rice to make it more filling. Hope that helps!

  14. Becca says

    This was so yummy! I had fresh dill growing at home so I made it with your dill sauce and it was so good :)

    The only thing I added was some cherry tomatoes right at the end of the cook time, they turned out nice too! I also topped it with some hemp seeds and pumpkin seeds (which was a nice crunch).

    And talk about EASY! Will be my go-to this winter for sure.

  15. Lillian Chang says

    Wow. When I first discovered this recipe and saw all the rave reviews, I thought, “oh, it’s just roasted vegetables. How good can it be?” But I just made it tonight and it’s DELICIOUS. The curry powder & lemon really flavor the veggies. Aside from the chopping prep work, it’s also the easiest weeknight dinner – I have two small children & these kinds of dinners are the best. And it feels terrific, knowing that it’s 100% vegetables & so so good for you. My 2 year old loved it too! I will be working this into my weekly rotation. Thanks for this recipe!!

  16. Margaret says

    I modified this recipe, as I’m on WW and wanted to minimize my points. So, I used beets, carrots, and broccoli on one sheet pan. Then I used cabbage and peppers on the second. There’s a tahini dressing that I always use that is just tahini, garlic, lemon juice, EVOO, and nutritional yeast. I replaced most of the EVOO with water and drizzled it over this and it was so delicious! Thank you for a great dinner. I think you could really substitute just about any veggie here and it would be delicious. Yum.

  17. Ian Taylor says

    I’ve been looking for a way to cook vegetables that I actually enjoy eating and so I thought I’d try this recipe today, I am very impressed! Such a simple recipe for such tasty results. Thanks for helping me eat more veggies! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing, Ian! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  18. Mary Fries says

    I am making this for dinner and can’t wait – looks amazing. Do you have a recipe for the sauce that you used to drizzle over the veggies? That looks amazing! Looks a little like garlic aoli sauce, but wanted to be sure. I hope I didn’t miss in in the reading somewhere.

    Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alice, to view just the recipe (which should be less than 1 page for most recipes), we recommend using the print button in the recipe box. Hope that helps!

      • Alice Kaspar says

        No, it didn’t help at all. I use the print button. If the recipe designers would consider how much paper we are wasting to print recipes, they would make them fit on one page.

        I am less likely to come to your web page if it is frustrating. I am not the only potential customer who dislikes to page recipes.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Alice, we have optimized the print size so that it is visible for all readers. This recipe should print on 1 piece of paper (front and back). If it is printing more than that, it sounds like you may need to change your printer settings. Hope that helps resolve the issue you are having. Thanks!

        • Cheyenne says

          This is a FREE site. You are being incredibly demanding (and frankly rude) considering you aren’t even a “customer.” This site is AMAZING and has provided me with countless delicious meals.

          THANK YOU, Minimalist Baker for all you do.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t find it necessary to peel the beet unless it is very muddy. Instead, we just wash it really well. Hope that helps!

  19. Em says

    I hate vegetables and I never eat them. But this was one of the best meals I’ve ever had!! It’s was savory, meat-like texture and filling! My husband loved it too (he always covers his food in sauce, but didn’t with this).
    I didn’t have broccoli or avacado and I added more tahini to the sauce. It also took me an hour (I peeled the root vegetables). But, well worth all the work. This meal is just awesome!!!!!!!!

  20. Bob says

    I made this recipe tonight. My wife and I both enjoyed it. She especially liked the way the curry powder brought an interesting flavor to the veggies. We used the veggies that we happened to have in the house.
    I found a confusing thing in steps 2 and 3. Near the end they say: Toss to combine. I would have thought that the veggies should be tossed before they are carefully laid out on the baking sheets/parchment.
    A couple of minor things. If the first baking sheet cooks for 20-25 minutes, and the second sheet is put in 10 minutes after the first one starts, then 15 – 20 minutes for the second sheet would have it finishing 5 minutes after the first.
    Since the recipe is for a vegetable bowl, I’d suggest that step 5 refer to serving bowls rather than serving plates.

  21. Nicki says

    We eat a lot of roasted veggies in the fall and winter months and this totally hit the spot. I’m getting used to my new oven and overcooked the kale, but, hey, who doesn’t love a nice kale chip on top of roasted veggies?! Lol! I used the tahini sauce from your Harvest Quinoa Bowls (another go-to recipe at my house, plus that sauce is so versatile) and topped with hemp seeds. Thanks Dana!

  22. Iain says

    I started getting into this sort of meal–just a bunch of roasted vegetables (often served over quinoa)–in the last year or so, and it has become my “go to.” The positives: it’s easy, it’s inexpensive, it’s healthy, and I don’t even really need a recipe; I just pick up whatever looks good, fresh, and appealing. The negatives: not one that I can find!

  23. Miranda says

    Just made this for dinner and it was delicious. Tahini dressings are my favorite. It was my first time eating and working with beets and radishes (turns out I love them!) so that was interesting. Super simple and tasty recipe so thank you :)

  24. Rebekah says

    This recipe is a stand-by in our household. It’s super filling, appealing, and nutritious! Hey Dana, have you ever considered polling your fans for a “kids’ favorites” post? This one would totally make our list :)

  25. janet cade says

    Haven’t tried this y e t – but never tried a detailed (with pictures) Dana recipe that didn’t turn out superbly. Gonna make this (having my ‘newly vegan’ friend to lunch) together with her – and Dana’s
    ‘Best Damn Vegan Biscuits’ – which are always yum.
    You’re the Best!!

  26. evelyn says

    i forgot to rate the dish!
    -filling, but doesn’t weigh you down
    – the flavors for all of the veggies work so well together — very complementary
    – SO EASY to make and very hard to mess up
    – one plate kept me full with no “crash” for four hours. after that, both of us felt it was time to grab a bite.

  27. evelyn says

    i made this for a saturday lunch with my friend @chsphotonanny today — she made sure to tag you on her instapic. she and i are both on a path to heathier diets. i wasn’t sure of what to think but it was very delicious and incredibly filling to the both of us with plenty of leftovers for later. as we were eating, we talked of different regional-based foods we had never been brave enough to try and she admitted to me that she was “afraid” of middle-eastern spiced food. i broke the news to her gently that she was already eating some of the flavors in her dish — tahini, lemon, and curry powder — which actually thrilled her. thank you for this recipe!

  28. Janet Evpraxia Wehlitz says

    I made a portion of this recipe, basically only the one pan. Hubby and I ar trying hard to change to a non-inflammatory diet; him due to arthritis and not allowed most pain killers, me due to asthma. I am actually starting to Brussels sprouts now that I am roasting them!

    Thank you for ALL that you do!

    Best regards,

  29. Jaime says

    We made this and it was delicious, but your directions for how long to cook each of the pans were incredibly confusing.

  30. Siri says

    This was tasty as! Amazing way to use any leftovers. Even my meat-eater Aussie fiancé enjoyed this vegan serve :)
    I made the Tahini sauce you created for the Buddha Bowl with this dish and it was delicious!

  31. Susan says

    Brilliant!! I made ths for dinner last night – just the second MB recipe I’ve ever made (the first was Roasted Cauli Tacos the night before – very easy and very delicious). This has to be THE very easiest, most attractive and delicious and satisfying meals ever!!
    Comments which might be helpful – the sauce/dressing to pour over the top was too thick, so I just added some water to blend and a handful of cashews to give a slightly cheesy flavour.

  32. Suzie says

    Wow! This is incredible. The variety of flavors and textures and creaminess from the tahini is a mouthful of bliss.

  33. Dani says

    You know this is like insanely amazing right??? My husband and I scarfed it down last night and I had leftovers for lunch today. Literally licked my plate. Your recipes are weekly staples around here and we’ll be adding this to frequent rotation. Thanks!

  34. Anna says

    I apologize if the recipe is posted somewhere in the text but where is the recipe for the sauce that’s shown on top of the veggies?

  35. maryann gallo says

    Another fantastic recipe Dana! I have been trying so many of your recipes and thrilled with the outcome. Keep em’ coming. The pix and accuracy of each is spot on. Thanks for transforming vegetarian recipes.

  36. LauraB says

    I use daily the basic recipe of bets, sweet potatoes, bell peppers (red and orange), kale, and cabbage. I roast each vegetable separately then combine at the end because the color really pops! Topped with lemon tahini hemp seed sauce! It does not disappoint!

  37. Sarah Bihms says

    Oh…my…goodness. That was incredible! Savory, hearty, healthy. Wow. I am going to make it again tomorrow night. LOL!

    Thank you for your recipes. I’ve been using your recipes for weeks and have yet to discover a mediocre meal. Each recipe has been divine.

  38. Sarah says

    I’m so glad I found this. I am new to meal prepping and didn’t have any clue what I was going to make. I saw your picture and I was sold. I’ll make sure to let you know how mines turns up. Thanks for the great post.

  39. Melissa says

    I just wanted to say thank you for sharing. I’ve been following your recipes for a while now, and I can safely say your blog has truly transformed my vegetarian diet (and my boyfriend’s!). So much so, that we eat mostly vegan at home! AND LOVE IT! I boast about the meals I make as an education piece to healthy, delicious eating without harming any animals. We’ll be trying this one tonight. ;) Many thanks!!

  40. Christine Marie says


    This looks amazing, I can’t wait to try it! I enjoy your recipes and photos so much. Thank you for all the work you put into this.

  41. Megs says

    I really appreciate your blog as I’ve been really trying to eat more plant based foods and less meat (for our planet.) These recipes seem so inspired. I love this big plate of curry roasted veggies. So simple, and yet I know I’d never have thought to make this. It’s delicious with the creamy avocado and tahini. Thanks so much for another great recipe. (I can’t wait to make those cauliflower tacos!)

  42. Ellen Lederman says

    What a beautifully varied assortment of veggies—and you’re so creative you even thought of broccolini rather than broccoli! A lot of vegan bloggers recently seen to have become obsessed with protein and for whatever reason are adding protein powder to stuff. We get more than enough as long as we eat enough calories to sustain us. It’s kind of weird—people who eat plant-based have always laughed at the eternal question of “How do you get (enough) protein?” and now they are feeding into it.

  43. Alicia says

    Hi Dana,

    Under vegetables, does the recipe really call for 2Tbps avocado or oil? Did you mean water?

    You’re my favorite site for recipes btw. You do great work.


  44. Clare Rodgers says

    Can’t wait to try this out… but I just want to leave a little reminder that protein ≠ complete protein. (amino acids… rice and beans are complete proteins for example).

  45. Cassie Autumn Tran says

    Roasted vegetables are my favorite savory foods! This would be perfect with brown rice or quinoa, too!

  46. Luna says

    This looks so yummy. Do you think it’ll be ok if I mix the ingredients with some olive oil before roasting them?

  47. Kaley says

    Made it tonight, so good! I added smoked paprika and red onion, so good! I love the tahini sauce you add to so many dishes…

  48. Stephanie P. says

    I love your recipes, Dana, but I’m frustrated to see that you promote this as being a 30-minute meal with only 5 minutes of prep time. I don’t see how all of those veggies can be cleaned and sliced/chopped in such a short amount of time!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Stephanie. Thanks for the feedback. I chop my veggies while the oven preheats, which usually takes about 5 minutes. And the cook time on this is about 20-25! So yes, it is a 30 minute recipe. I don’t peel my carrots or potatoes (just wash well), which saves time!

  49. Kathy says

    Looks like a beautiful recipe, I plan to make it. It may have a few grams of protein but it’s not a complete protein, add some quinoa, especially when feeding growing children.

  50. Diana says

    This looks so yummy! Also, thanks for inspiring me/helping me as we transition to a more plant-based diet. Your recipes are always so delicious!

  51. FELECIA says

    Hi I love your recipes and want to thank you for sharing your hard work with so many. I do have a question. I’m a little confused what is the dressing drizzle do over the 30 minute roasted vegetable bowl. I can tell find any info on that part of the recipe.
    THANk you

  52. Melissa says

    This is absolutely gorgeous! I just love your recipes. I am recently transitioning from a longtime quasi-vegetarian (occasional poultry & fish) with a fondness for processed junk food, to a clean plant based vegan diet. Your recipes have been making it so easy for me! I made your one-pot red lentil chili over the weekend and have been enjoying it for lunch all week. Can’t wait to try this one out!

  53. Samantha says

    Yes! I couldn’t agree more Dana. Plant based protein is where it’s at and I know how much better I feel after a good feed of hearty veggies. It’s amazing how much I crave a big bowl of warm roasted veg, it’s good for the soul ya know?!

  54. Asma says

    I love this, so inspiring! New reader here. I love to spend 10 minutes everyday reading through your posts, takes me to a happy culinary meditative place :)