Roasted Rainbow Bowl

Quick and easy sheet pan dinner packed with six different vegetables


>Watch our video on making Roasted Rainbow Bowls

Preheat oven to 400F. Wash the vegetables before prepping. Peel and chop beets, sweet potatoes, carrots, and potatoes into bite-size pieces.

Watch our videos to learn how to peel vegetables and hand positions for cutting.

Toss with olive oil and salt, put on baking tray, and bake for 25 minutes or until tender.

Rinse the cabbage and Brussels sprouts before prepping. Slice the cabbage thinly and cut Brussels sprouts in half. Toss these with olive oil and salt, and add to another baking tray. Bake for 15-20 minutes.


In a small bowl, combine tahini, maple syrup, lemon juice, and salt with a fork or small whisk. Add water a teaspoon at a time until sauce is at desired consistency. Drizzle sauce over roasted veggies and enjoy.

*Substitute some of your favorite vegetables for this recipe.