Sheet Pan Quinoa and Roasted Veggie Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant and nutritious sheet pan meal combining fluffy quinoa with a colorful medley of roasted vegetables, seasoned to perfection. This mediterranean-inspired sheet pan (vegan) ready in about 50 minutes pairs rinsed quinoa, halved cherry tomatoes, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 1 cup, halved cherry tomatoes
• 1 cup broccoli florets
• 1 cup, peeled and sliced carrots
• 1 cup, diced bell peppers
• 1 cup, sliced zucchini
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/4 tsp (optional) cayenne pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Step 2: In a large bowl, toss quinoa with 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt, 1/4 tsp paprika, and 1/4 tsp cayenne pepper (if using). Spread quinoa in a single layer on the prepared sheet pan.
3. Step 3: Arrange cherry tomatoes, broccoli florets, carrots, bell peppers, and zucchini in a single layer around the quinoa.
4. Step 4: Bake for 25-30 minutes, or until quinoa is slightly toasted and vegetables are tender and slightly charred. Toss with remaining 1/4 cup olive oil before serving.