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SHEET-PAN VEGGIES WITH TAHINI SAUCE RECIPE FROM REGISTERED DIETICIAN, MIA SWINEHART

Smiling headshot picture of Mia Swinehart MIA SWINEHART, MS, RD, LDN

Try this quick, healthy, and delicious meal created by registered dietician, Mia Swinehart. In this video, you’ll learn a simple recipe that you can meal prep early in the week to set you up for success for the rest of the week. So, what are you waiting for? Let’s get cooking!

Sheet-pan roasted veggies

Ingredients

  • Veggies – sweet potatoes, brussel sprouts, bell pepper and red onion
  • Oil – olive or avocado, your choice!
  • Seasonings – garlic powder, Italian seasoning, salt and pepper

Cover a large sheet pan with parchment paper. Add veggies and toss. Add garlic powder, salt, pepper and Italian seasoning. Drizzle with olive oil or avocado oil. Toss again and spread the veggies evenly on the pan. Roast in the oven at 425 degrees for about 30 to 40 minutes, or cook them to how you like them, stirring halfway through. Enjoy as a meal or use it as a side later in the week!

Sweet and spicy tahini sauce

INGREDIENTS

  • Water
  • Tahini
  • Olive oil
  • Apple cider vinegar
  • Siracha to taste
  • Salt and pepper
  • Maple syrup
  • Fresh garlic – 1 clove

While the veggies are roasting, make your tahini sauce in the blender by combining the above ingredients. Add protein to the veggies and then pour the tahini sauce on top. Store remaining sauce in jars to use throughout the week.