Ditch the boring and unfulfilling salads for this Sheet Pan Veggie Salad that is packed with flavor and will keep you satisfied all day long. Since this recipe is completely whole food plant-based and salt-free, oil-free, and sugar-free, you don’t need to worry about all the oil weighing you down like in traditional salads. Enjoy this on its own or on a bed of spinach, kale, arugula, or lettuce!

This is the perfect salad to bring to work, school, potlucks, and on trips since it keeps so well. Unlike normal green salads, this one does not get soggy at all. You can even enjoy this one cold or warm, so no need to worry about having a microwave!

Begin this recipe by preparing the quinoa. Our super fast and fool-proof way to prepare quinoa (and other grains) is to cook it like pasta! Fill up a pot of water, bring to a boil, add the quinoa, add the turmeric, and cook for about 12 minutes. The turmeric in this recipe gives the quinoa such a beautiful color and a slightly earthy flavor. Once the quinoa is cooked, strain out the water. An optional step we like to do to prevent the quinoa from getting soggy is to lay a sheet of parchment paper on the counter and spread the quinoa into an even layer. This allows the quinoa to cool without it sticking together and clumping.

Next, we are going to prepare the vegetables. Chop vegetables into nice bite size pieces and add to a large mixing bowl along with the chickpeas and lemon juice. Give this meal some flavor by sprinkling on WYW Galaxy Dust or by using garlic powder, cumin, turmeric, and black pepper. Toss well to ensure everything is evenly coated in the seasonings, adding more if necessary. Spread the mixture into an even layer onto 1-2 parchment lined sheet pans. Place into the oven at 425°F for 30 minutes.

While the vegetables are baking, we are going to make a quick tahini based dressing. If you want to save more time or want a low fat option, use any of the salt, oil, and sugar-free Well Your World dressings or sauces. We love Sweet Heat, Sweet Mustard, and Italian Dressing on this salad! To make the dressing, add all the ingredients to a small mixing bowl and whisk to combine, adding a couple splashes of water as needed.

After the vegetables are out of the oven, you can allow them to cool for a cold salad or prepare the salad immediately for a warm salad. To make the salad combine the quinoa, roasted vegetables, and dressing in a large mixing bowl and toss well to combine. This salad will keep even better throughout the week if you wait to put the dressing prior to serving. Enjoy this salad as is or enjoy on a bed of greens! We enjoyed ours on a bed of arugula and spinach!

We truly hope you enjoy this Sheet Pan Veggie Salad as much as we do! Take a big bowl of this to a potluck, camping, on a trip, to work, and more. We would love to see how you made your salad unique to you, so make sure to tag us Instagram or post in our Facebook Community.

wellyourworld.com

Sheet Pan Veggie Salad

This starchy salad that will wow your tastebuds!

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Ingredients:

• Salad
• 1 cup dry quinoa
• 1 teaspoon ground turmeric

• 1 zucchini, chopped
• 3 carrots, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• ½ head cauliflower, chopped
• 1 15 oz. can chickpeas, drained and rinsed

• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• black pepper, to taste
• 1 lemon, juiced
• OR
• 1 tablespoon WYW Galaxy Dust
• 1 lemon, juiced

• Dressing
• ¼ cup tahini
• 1 lemon, juiced
• 1 teaspoon garlic powder
• 1 teaspoon WYW Date Powder
• 1 teaspoon dijon mustard
• ¼ teaspoon black pepper
• water, as needed
• OR
• favorite WYW dressing

Instructions:

Boil the quinoa like pasta with plenty of water in the pot, adding a teaspoon of turmeric to the water to give some extra color and flavor. Simmer for 12 minutes, strain, and then spread it out on parchment paper to cool so that it doesn't get mushy.

In a large mixing bowl, combine the vegetables, chickpeas, spices, and lemon juice. Mix well to evenly coat everything and place on two parchment-lined baking sheets. Bake at 425°F for 30 minutes.

Prepare the dressing by adding all the to a bowl, whisking together, adding a couple splashes of water as needed. Set aside.

Once the vegetables and chickpeas are done roasting, combine in a large mixing bowl along with the quinoa, and the dressing of your choice. Toss well to evenly coat the vegetables.

Try this one warm or cold. Enjoy over a bed of greens or all on its own!