This Sheet Pan Spring Veggie Bowl Is Our Plant-Based Dinner of the Month

And it couldn’t be easier.

By Chanel Dror

One nice outcome of the shelter-in-place orders is the recipe exchanges that have resurfaced. Suddenly, everyone I know is on the hunt for recipes that are nutritious, easy to make, and perhaps most importantly, something different from the go-to dishes we’ve all made fifty times in the last three weeks. This easy sheet pan veggie bowl recipe is perfect for adding into your rotation—it’s totally plant-based and comes together quickly in just one sheet pan.

A perfect lunch for one, or dinner for two.

Sheet pan recipe

easy sheet pan recipe

sheet pan veggie bowl recipe

And if you’re in the process of planning your intimate Easter gathering, look no further than this guy for a side dish that sings Spring’s praises. Baby carrots, radishes, fingerling potatoes and sweet shallots are the ultimate celebration of the season. Then garbanzo beans join the party for an added dose of plant based protein, while fresh herbs do their job of brightening everything up.

sheet pan veggie bowl recipe

sheet pan veggie bowl recipe

The creamy dressing that I’ve made takes this dish from random-roasted-veggie-hodge-podge to actual meal. I don’t always take the time to make dressings for my salads or bowls, as a drizzle of olive oil typically hits the spot for me, but in this case, it’s a must. Moral of the story: don’t skimp on the yogurt and herb dressing, friends!

easy sheet pan

Sheet Pan Spring Veggie Bowl with Yogurt and Herb Dressing

Serves 2-4

This Sheet Pan Spring Veggie Bowl Is Our Plant-Based Dinner of the Month

By Camille Styles


1 bunch radishes, stems removed and cut in half
two large shallots, cut into wedges
1 bunch baby carrots, stems removed
1/2 lb fingerling potatoes, cut in half
1 can garbanzo beans, drained and rinsed
salt and pepper

1 cup greek yogurt (or any plant based yogurt)
1/4 cup extra virgin olive oil
2 tbs apple cider vinegar
2 tsp dijon mustard
2 tsp honey
1 bunch dill, chopped
1 bunch chives, chopped
course finishing salt


  1. Preheat oven to 425 degrees
  2. Arrange veggies in a single layer on a parchment lined baking sheet. Drizzle with olive oil, salt and pepper, and slightly push veggies around to fully coat.
  3. Bake until veggies are nice and golden with a bit of crisp, about 25 minutes.
  4. While they are roasting, make your dressing. Use a whisk to combine the greek yogurt, olive oil, apple cider vinegar, mustard and honey, and about half of the dill and the chives.
  5. Serve the veggies warm family style or in individual bowls. Top with a drizzle of yogurt, and garnish with the remaining herbs and sea salt.

Comments (3)

  1. Anne Campbell says:

    Deary me, this looks delish! Putting these ingreds in my Instacart ASAP! x

  2. Kassie says:

    Perfect inspiration! I made this with a fall bent (mushrooms, onions, carrots, & squash) and added some leftover sausage to bulk it up & make it a main. Bookmarking to repurpose every season!

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