Vegan Veggie Tray Bake with 2-Ingredient Tahini Sauce

Friends, today I want to share with you one of my favorite weekday vegan recipes for an easy dinner — it’s my vegan veggie tray bake! This one comes as you have been asking me for more make-ahead meals that are nutritious and vegan, perfectly customizable for any eating patterns or dietary preferences.

This vegan veggie tray bake is ideal for meal prep, a weeknight diner with friends, a side dish at your next dinner party, or just for a busy day on the go. The veggies are served well whether cold or re-heated on a skillet. Serve them up with my two-ingredient tahini sauce and some toasted nuts, and you’ve got a nourishing recipe perfect for any day of the week.

What makes this vegan veggie tray bake healthy?

Because we’re using so many nourishing, colorful veggies, you can be sure you’re getting a meal loaded with healthy vitamins and minerals, satiating fiber, and a bit of carbohydrate to keep you full and satisfied. You’re also getting an immunity boost by loading up with so many antioxidants.

All veggies as we know have their own unique nutrient profiles: red veggies like beets carry different nutrients, than, say, white ones like cauliflower! So it’s beneficial to have a variety in your diet. This ensures you’re getting everything you need throughout the day. For that reason, the color code for this recipe is MULTI!

This recipe is perfect for… a weeknight vegan dinner option, or to serve a crowd.

What makes this vegan veggie tray bake easy?

My friends, you won’t find a recipe much easier than this one! I made sure it was the simplest possible, and you’ll be adding all your ingredients to the same tray, to cook at the same temperature for the same amount of time.

Recipe: Easy Vegan Veggie Tray Bake

Prep Time: 5 minutes

Cook Time: 20 minutes

Cost: $5-10

Skill: Easy

Ingredients:

1/2 head of cauliflower, chopped
2 large beets, chopped
2 large carrots, chopped
1.5 Tbsp extra virgin olive oil
Big pinch of sea salt
Handful toasted almonds or walnuts
Lemon tahini sauce (1/4 cup tahini + juice of 1 lemon blended)

Method:

Place all chopped veggies, olive oil and salt on a baking tray. Toss gently to combine.
Bake at 375 F for 20-25 minutes or until golden and crispy.
Top with tahini sauce and toasted nuts and serve on quinoa or rice. Enjoy!