9 Tasty Vegetarian Sheet Pan Dinners

Figuring out what to eat for dinner after a long day can be challenging at times.

In fact, as the hustle and bustle of the day start to slow, setting aside the time to plan and cook a nutritious dinner may be the last thing you want to do.

Fortunately, there are plenty of delicious sheet pan recipes that can help you save time, eat healthily, and enjoy a delicious dinner at the end of the day.

Here are 9 delicious and nutritious vegetarian sheet pan dinner ideas to try.

This simple sheet pan dinner is delicious and easy to prepare, requiring just 45 minutes from start to finish.

It features pesto — a flavorful ingredient rich in unsaturated fats that may support heart health — as well as an array of nutrient-dense vegetables (1, 2).

Plus, this recipe is completely customizable since you can easily swap in other ingredients you have on hand to tailor it to your taste buds.

Ingredients

  • 15-ounce (425-gram) can of chickpeas, drained
  • 1 potato, cubed
  • 1 zucchini, chopped
  • 1 carrot, chopped
  • 1 head of broccoli, cut into florets
  • 1/2 red onion, chopped
  • 1/2 cup (126 grams) of pesto
  • 2 tablespoons (30 mL) of olive oil
  • 1 teaspoon (1.5 grams) of garlic powder
  • 1 teaspoon (1.5 grams) of Italian seasoning
  • salt and pepper to taste

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Add vegetables and chickpeas to a large bowl. Drizzle with olive oil, then add pesto, salt, pepper, and spices and stir to combine.
  3. Arrange the mix in a single layer on a lined sheet pan and place in the oven.
  4. Bake for 30–40 minutes, or until vegetables are fully cooked. Mix the ingredients halfway through to cook evenly.

This tasty recipe doubles as a breakfast and dinner dish and delivers a hearty dose of protein in each serving.

Sweet potatoes are the star ingredient and provide a good amount of fiber, potassium, and vitamin B6 (3).

The recipe also includes a variety of other nutrient-dense ingredients, including garlic, bell peppers, black beans, and zucchini.

Ingredients

  • 2 sweet potatoes, cubed
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 1/2 red onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup (82 grams) of canned corn kernels
  • 15-ounce (425-gram) can of black beans, drained
  • 2 tablespoons (30 mL) of olive oil
  • 1 teaspoon (2 grams) of ground cumin
  • 1/2 teaspoon (1 gram) of chili powder
  • 1/2 teaspoon (1 grams) of smoked paprika
  • salt and pepper to taste
  • 4 large eggs
  • fresh cilantro to garnish

Directions

  1. Preheat the oven to 420°F (216°C).
  2. Arrange black beans and vegetables on a lined baking sheet pan. Add olive oil and spices and stir to combine.
  3. Bake 20–25 minutes, or until the sweet potatoes are soft.
  4. Remove the sheet pan from the oven and use a spatula or spoon to create four small wells. Crack an egg into each and season with a dash of salt and pepper.
  5. Bake for a further 5–6 minutes, or until the egg whites have fully set.
  6. Garnish with fresh cilantro and serve.

Boasting a good amount of protein, calcium, manganese, and copper in each serving, tofu can be an excellent addition to many sheet pan dinners (4).

Plus, pairing it with other nutritious ingredients like broccoli, carrots, and Brussels sprouts — like in this recipe — is a tasty way to boost your intake of fiber and antioxidants.

This recipe is also easy to adapt and can be made gluten-free by trading soy sauce for tamari.

Ingredients

  • 14-ounce (397-gram) block of extra-firm tofu
  • 2 tablespoons (30 mL) of olive oil
  • 1 tablespoon (15 mL) of soy sauce
  • 1 tablespoon (8 grams) of cornstarch
  • 1 head of broccoli, cut into florets
  • 2–3 medium carrots, chopped
  • 1/2 pound (227 grams) of Brussels sprouts, trimmed and halved
  • salt and pepper to taste

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Press the tofu to remove excess moisture. You can do so by wrapping it in a clean kitchen towel and placing a weighted object on top for 20–30 minutes.
  3. Cut tofu into cubes and add to a bowl with soy sauce and half the olive oil. Toss to combine, then cover in cornstarch.
  4. In a separate bowl, mix vegetables with the remaining olive oil, salt, and pepper. Stir to ensure they’re evenly coated.
  5. Arrange tofu and vegetables in a single layer on a lined baking sheet. Bake for 20–25 minutes, flipping halfway through, and serve.

This Greek-inspired dinner recipe can be a delicious way to squeeze more vitamins and minerals into your daily diet.

It includes chickpeas, which are loaded with fiber, protein, B vitamins, and manganese, along with other nourishing ingredients like sweet potatoes, zucchini, and grape tomatoes (5).

To add even more flavor and nutrients, you can top it with hummus, tzatziki, or a simple Greek yogurt dip.

Ingredients

  • 15-ounce (425-gram) can of chickpeas, drained
  • 1/2 red onion, chopped
  • 2 sweet potatoes, cubed
  • 1 zucchini, sliced
  • 1 cup (164 grams) of grape tomatoes
  • 1/2 cup (75 grams) of feta cheese, crumbled
  • 1 cup (180 grams) of Kalamata olives, pitted and sliced
  • 2 tablespoons (30 mL) of olive oil
  • 1 teaspoon (1.5 grams) of garlic powder
  • salt and pepper to taste

Directions

  1. Preheat the oven to 425°F (218°C).
  2. Arrange sweet potatoes, chickpeas, red onions, and zucchini slices on a lined baking tray and toss with olive oil, salt, pepper, and garlic powder.
  3. Bake for 30–40 minutes, or until sweet potatoes are tender, flipping halfway through.
  4. Remove the pan from your oven, then top with feta, Kalamata olives, and grape tomatoes.
  5. Enjoy as-is or serve alongside herbed quinoa, bulgur pilaf, or baked whole grain pita bread.

These sheet pan quesadillas are easy to make. They’re perfect for meal prepping or a tasty weeknight dinner.

You can easily mix and match your favorite ingredients or add a spicy kick by throwing in some jalapeños or chili peppers.

Serve with your favorite toppings, such as salsa, freshly chopped cilantro, a dollop of sour cream, or a scoop of guacamole.

Ingredients

  • 12 6-inch (15-cm) whole wheat tortillas
  • 1–2 cups (120–240 grams) of Monterey jack cheese, shredded
  • 15-ounce (425-gram) can of black beans, drained
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 teaspoon (1.5 grams) of garlic powder
  • 1 teaspoon (6 grams) of salt
  • 1 teaspoon (2 grams) of ground cumin
  • 1/4 teaspoon (1/4 gram) of dried oregano
  • 1/2 teaspoon (1 gram) of chili powder
  • olive oil cooking spray

Directions

  1. Preheat the oven to 420°F (216°C).
  2. Spread the tortillas on a lined sheet pan, ensuring it’s fully covered. The tortillas should hang a bit over the edge of the pan, as they will be folded up.
  3. Top the tortillas with cheese, black beans, green peppers, chopped onions, and spices.
  4. Fold the tortillas over the fillings and add 2–3 more tortillas to cover the center.
  5. Spray the quesadilla with cooking oil and place another sheet pan on top.
  6. Bake for 20–25 minutes. Then, remove the top sheet pan and bake for an additional 10–15 minutes or until crisp and slightly golden.
  7. Remove from the oven, slice into squares, and add toppings of choice.

Tempeh takes center stage in this tasty sheet pan recipe, alongside a variety of other nutritious ingredients like potatoes, kale, broccoli, and onions.

Tempeh is a plant-based protein made from fermented soybeans. It’s a great source of manganese, phosphorus, magnesium, and riboflavin (6).

Try swapping in some other veggies or leafy greens in the recipe below to add more diversity to your diet.

Ingredients

  • 16 ounces (454 grams) of tempeh, cubed
  • 1 cup (21 grams) of kale, chopped
  • 2 cups (300 grams) of potatoes, chopped
  • 1 cup (91 grams) of broccoli, cut into florets
  • 1/2 onion, chopped
  • 2 tablespoons (30 mL) of balsamic vinegar
  • 2 tablespoons (30 mL) of Dijon mustard
  • 2 tablespoons (30 mL) of olive oil

Directions

  1. Preheat the oven to 400°F (204°C).
  2. Arrange potatoes, broccoli, onions, and tempeh in a single layer on a lined sheet pan. Toss with olive oil to coat evenly.
  3. Bake for 7–10 minutes and remove from the oven.
  4. Next, mix together balsamic vinegar and dijon mustard in a large bowl. Add tempeh, toss to coat, and let marinate for 5–10 minutes.
  5. Add chopped kale and marinated tempeh to the sheet pan and bake for 15–20 minutes, or until vegetables are fully cooked and potatoes have softened.
  6. Serve as-is or alongside your favorite whole grains, such as quinoa, millet, or brown rice.

Ratatouille is a classic French recipe that’s vibrant, flavorful, and full of veggies.

This recipe gives the dish a tasty twist from crumbled goat cheese, fresh basil, and a sweet balsamic glaze.

It’s also highly nutritious. For example, it features many ingredients that are rich in vitamin C, including tomatoes, zucchini, and red bell peppers (7, 8, 9).

Ingredients

  • 1 yellow onion, chopped
  • 2 red bell peppers, chopped
  • 2 zucchinis, chopped
  • 4 garlic cloves, minced
  • 4–5 medium tomatoes, chopped
  • 1 large eggplant, cubed
  • salt to taste
  • 1/3 cup (70 mL) of balsamic glaze
  • 1 cup (150 grams) of goat cheese, crumbled
  • 3–4 leaves fresh basil

Directions:

  1. Preheat the oven to 420°F (216°C).
  2. Combine onions, garlic, eggplant, zucchini, and bell peppers in a bowl and spread evenly on a sheet pan. Place tomatoes in a single layer on a separate sheet pan.
  3. Drizzle veggies on each sheet pan with olive oil and top with a dash of salt.
  4. Bake for 40–50 minutes, or until the vegetables have softened. Flip halfway through.
  5. Remove both sheet pans from the oven and add to a large bowl. Toss with balsamic glaze, basil, and goat cheese and serve.

For a weeknight dinner the whole family is sure to love, try whipping up these tasty sheet pan nachos.

Featuring ingredients like red onions, tomatoes, jalapeños, and avocado, this dish is jam-packed with both flavor and nutrients.

You can swap in any ingredients you’d like. Plus, feel free to make it vegan by using dairy-free cheese.

Ingredients

  • 11-ounce (312-gram) bag of tortilla chips
  • 15-ounce (425-gram) can of black beans, drained
  • 1/2 red onion, minced
  • 2 medium tomatoes, chopped
  • 1–2 jalapeños, seeded and minced (optional)
  • 2 cups (240 grams) of Monterey jack cheese, shredded
  • 1 teaspoon (6 grams) of salt
  • 1 teaspoon (2 grams) of ground cumin
  • 1/2 teaspoon (1 gram) of chili powder
  • 1 teaspoon (1.5 grams) of garlic powder
  • 1/4 teaspoon (1/4 gram) of dried oregano
  • 1/2 teaspoon (1 gram) of black pepper
  • juice from 1/2 lime
  • fresh cilantro
  • avocado, sliced

Directions

  1. Preheat the oven to 400°F (204°C).
  2. In a large bowl, combine black beans, red onions, jalapeños, and spices. Toss to combine.
  3. Spread tortilla chips in a single layer on baking sheet and top with black bean mixture and cheese.
  4. Bake for 8–10 minutes, or until the cheese has fully melted.
  5. Garnish with tomatoes, lime juice, fresh cilantro, and sliced avocados to serve.

This easy sheet pan eggplant Parmesan recipe is a great option to add to your weekly dinner rotation.

It features eggplant, a nightshade vegetable that’s high in essential nutrients like fiber, manganese, and folate (10).

It also includes a variety of other flavorful ingredients, such as cheese, olive oil, and basil.

Ingredients

  • 1 large eggplant, cut into thick slices
  • 2 eggs
  • 1 cup (119 grams) of breadcrumbs
  • 2 cups (475 mL) of marinara sauce
  • 1/3 cup (30 grams) of Parmesan cheese, grated
  • 1 tablespoon (4.5 grams) of Italian seasoning
  • 1 teaspoon (1.5 grams) of garlic powder
  • 1–2 cups (225–450 grams) of mozzarella cheese, shredded
  • 1/3 cup (6 grams) of fresh basil

Directions

  1. Preheat the oven to 450°F (232°C).
  2. Lay sliced eggplant in a single layer on a paper towel and sprinkle with salt on both sides. Let sit for 10–15 minutes, then pat dry.
  3. Whisk the eggs in a small bowl and set aside.
  4. In a separate bowl, mix breadcrumbs with garlic powder, Parmesan cheese, and Italian seasoning.
  5. Dunk each slice of eggplant into the egg mixture. Then, cover in the breadcrumb mixture and place in a single layer on a lined baking sheet.
  6. Bake for 30 minutes, flipping halfway through.
  7. Remove the sheet pan from the oven and top each eggplant slice with marinara sauce and mozzarella cheese.
  8. Bake for an additional 15–20 minutes, top with fresh basil, and serve.

Sheet pan recipes are often versatile, easy to make, and delicious.

Plus, many are vegetarian-friendly, featuring protein-rich ingredients like chickpeas, beans, tofu, eggs, or tempeh in place of meat, fish, or poultry.

Use the recipes outlined above for some simple ways to make healthy sheet pan meals at home.

Remember — if there’s an ingredient you don’t like or don’t have at hand, simply replace it to suit your pantry and taste buds. Enjoy!

https://www.healthline.com/nutrition/vegetarian-sheet-pan-dinner-recipes