This Vegetarian Sheet Pan Dinner with Sausage and Vegetables is simple to throw together and very low maintenance once you get it in the oven. Serve over rice with a heaping drizzle of this flavorful and creamy BBQ tahini sauce and some fresh herbs. This cozy dinner is packed with colorful veggies to make your body happy.
I cook tons of tofu and beans, but I’m not usually huge on adding processed, vegetarian “meats” to my recipes. They can be hard for some people to find, and I don’t usually enjoy the taste or texture of them. But I’ve been enjoying this plant-based sausage lately, and it’s been fun adding it to some of my recipes. This Vegetarian Sheet Pan Dinner with Sausage and Veggies is a healthy and balanced sheet-pan meal that’s great for dinners or meal-prep lunches.
Why I Love This Hearty Vegan Dinner Recipe!
- It’s mostly made on one sheet pan – Sheet-pan meals are great because you roast everything together in one pan, so you don’t have to use a bunch of other pots and pans. Use the microwavable rice from Trader Joe’s, and this recipe has very little to clean up!
- It’s packed with veggies – This recipe is great because you can use whatever veggies you have on hand to complement the sausage. I like to use as many different colored veggies as I can, which makes this dish so pleasant to look at!
- It’s hearty and filling – The temperature dropped this past weekend and has me craving warm and cozy meals, like roasted veggies mixed with rice and topped with a creamy sauce. This meal will leave you feeling satisfied and warm from the inside out.
Vegetarian Sheet Pan Dinner Recipe Ingredients and Substitutions
- Sausage – I used plant-based sausages that I found at Walmart. They had a nice sweet taste that went really well with the roasted vegetables. You can use any kind of vegetarian sausage you like, though. If you can’t find any vegetarian sausage, you can use vegetarian meatballs cut into quarters.
- Vegetables – I used a mixture of sweet potato, broccoli, red onion, red bell pepper, and yellow bell pepper. Feel free to add in other veggies you have on hand, and leave out any that you don’t like. I used fresh veggies, but frozen vegetables could also be used.
- Spices – The vegetables are seasoned with paprika, granulated garlic, salt, and pepper.
- Olive Oil – I like to roast my vegetables with extra virgin olive oil, but you can use an oil of your choice.
- BBQ Tahini Sauce – The BBQ tahini sauce is made using tahini, water, ketchup, maple syrup, apple cider vinegar, cumin, garlic, paprika, and smoked paprika. You can also mix some pre-made BBQ sauce with tahini for an easier recipe.
- Rice – I used white rice, but any kind of grain can be used in this recipe. You could also use cauliflower rice.
- Fresh Herbs – I always like to add some fresh herbs to the top for extra flavor and color. I used parsley, but any fresh herbs can be used.
How To Make This Vegetarian Sheet Pan Dinner with Tahini BBQ Sauce Recipe
- Heat oven to 425 degrees F. Prepare your rice or grain of choice.
- Remove the casing from plant-based sausages (if needed) and cut them into small rounds. Dice all your veggies into bite-sized pieces. I like to make the bell peppers and onion a little larger than the sweet potato because the sweet potato requires a bit longer to cook. Cutting the sweet potato a bit smaller helps make up for that extra time.
- Add the diced sweet potato, broccoli, bell peppers, onion, and sausage to an extra large sheet pan; you want all ingredients to be in a single layer on the sheet pan, so you may have to roast in two batches if your pan is smaller.
- Next, add the oil, paprika, garlic powder, salt, and pepper. Use your hands to mix everything together until all ingredients are coated with oil and spices. Roast sausage and veggies in the oven until completely cooked through and fork-tender. Sausages should brown nicely.
- Prepare the BBQ Tahini Sauce while the veggies are roasting. Add all ingredients to a bowl or jar, and mix until you have a creamy sauce. You can add extra water if your sauce is too thick. Taste the sauce, and adjust ingredients as needed.
- Prepare your bowls. Add about 3/4 cup of cooked rice to each bowl and top with about 1/4 of the roasted veggies and sausage mixture. Drizzle with the desired amount of BBQ Tahini dressing and top with fresh herbs. Enjoy!
Sheet-Pan Recipe Health Benefits
When vegetables are vibrant and rich in color, it usually means they’re also rich in antioxidants. I talk about antioxidants a lot because they truly are such an important addition to your diet. Antioxidants help fight inflammation inside the body, which, if left un-regulated, can lead to all kinds of diseases, including most cancers.
Adding various-colored veggies to your meals is a great habit to get into because each separate veggie has its’ own vitamins and minerals to add to your diet.
Sheet-Pan Dinner Recipe Frequently Asked Questions
- Is this recipe vegan? Yes, just make sure you find a meat-free sausage that is also vegan.
- Is this sheet-pan dinner gluten-free? This recipe will be gluten-free as long as you find a vegetarian sausage that is also gluten-free.
- Can different vegetables be used? Yes, you can use any kind of veggies you like. This is a great recipe if you have some vegetables in the back of the fridge that need to be used.
- How many servings does this recipe make? If served over rice, this recipe makes about 4 servings. You can also add fresh greens, like spinach or kale.
- How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or in a pan with some oil.
- Is there an alternative to the BBQ Tahini sauce? Yes, you can use store-bought BBQ sauce on its own, or you can mix some BBQ sauce with tahini, rather than adding in all the extra seasonings.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Vegetarian Sheet Pan Dinners?
Sheet Pan Roasted Gnocchi Butternut Squash and Broccoli
Roasted Cauliflower and Sweet Potato Bowls with Curry Tahini Sauce
Sheet Pan Polenta Vegetable Bake
Sheet Pan BBQ Tofu Broccoli and Potatoes
Sheet Pan Gnocchi with Zucchini and Cherry Tomatoes
Print
Vegetarian Sheet Pan Dinner with Sausage and Veggies with BBQ Tahini
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
This Vegetarian Sheet Pan Dinner with Sausage and Vegetables is simple to throw together and very low maintenance once you get it in the oven! Serve over rice with a big drizzle of this flavorful and creamy BBQ tahini sauce and some fresh herbs. This cozy dinner is packed with colorful veggies that will leave your body feeling happy.
Ingredients
- 4 medium sized vegetarian sausages, you can see photo above
- 1 cup uncooked rice, or other grain of choice
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups small broccoli florets
- 2 cup small diced sweet potato, peeled if desired
- 1 small red onion, medium diced
- 1/4 cup olive oil, or oil of choice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh herbs for garnish, if desired
BBQ Tahini Sauce
- 1/2 cup tahini
- 1/4 cup water, or more if needed
- 2 tablespoons ketchup
- 2 teaspoons pure maple syrup
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder, or 1 clove fresh minced garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oven to 425 degrees F. Prepare your rice, or grain of choice. I used one cup of white rice that I rinsed well and then added to a small saucepan, along with two cups of water. Place lid on top of the pot and bring water to a simmer. Immediately turn heat down to the lowest it will go and let rice cook until all the water has been absorbed, or evaporated. Remove from the heat and let rice sit, with the lid on, for 10 – 15 minutes before fluffing with a fork. Rice cooking directions may vary with elevation.
- Remove casing from plant based sausages (if needed) and then cut them into small rounds. Dice up all your veggies into bite sized pieces. I like to make the bell peppers and onion and little larger than the sweet potato, because the sweet potato requires a little bit longer of a cook time. Cutting the sweet potato a little bit smaller helps make up for that extra time.
- Add the diced sweet potato, broccoli, bell peppers, onion and sausage to an extra large sheet pan, you want all ingredients to be in a single layer on the sheet pan, so you may have to roast in two batches if your pan is smaller.
- Next, add on the oil, paprika, garlic powder, salt and pepper. Use your hands to mix everything together until all ingredients are coated with oil and spices. Roast sausage and veggies in the oven until completely cooked through and fork tender. Sausages should brown nicely. I like my veggies to be very well cooked through when I roast them, so I usually cook them for about 50-60 minutes since there are a lot of ingredients on the sheet pan. Flip once or twice during the roasting process.
- Prepare the BBQ Tahini Sauce while the veggies are roasting. Add all ingredients to a bowl, or jar, and mix until you have a creamy sauce. You can add extra water if your sauce is too thick. Give the sauce a taste and adjust ingredients as needed.
- Prepare your bowls. Add about 3/4 cup cooked rice to each bowl and top with about 1/4 of the roasted veggies and sausage mixture. Drizzle with desired amount of bbq tahini dressing and top with fresh herbs. Enjoy!
Notes
Instead of making the full bbq tahini sauce recipe, you can instead just add some prepared bbq sauce to your tahini and mix until combined. A little extra water may be needed.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dinner, Sheet Pan
- Method: Oven, Stovetop
- Cuisine: American
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