Last Updated on April 22, 2025 by Christin Gillespie

This Cajun Roasted Vegetables is an easy-to-make side dish recipe that is packed with spiced. It features roasted Japanese sweet potatoes, hearty mushrooms, caramelized onions, sweet bell peppers, & bold seasonings. Loaded with flavor & is the perfect sheet pan to serve alongside any source of protein that you desire!

Cajun Roasted Vegetables in a bowl with mushrooms, Japanese sweet potato, red bell pepper, green bell pepper, yellow onion, and fresh cilantro, with a spoon in it, sitting on a white marble counter.

Hold on tight & grab some spring water, because your taste buds are about to head to New Orleans tonight with this Cajun Roasted Vegetables recipe.

This creation was inspired by the typical sausage & peppers dish, but obviously we’re plant-basing things up here & no that doesn’t mean that we’re using vegan sausage. Not on my recipe watch.

While we’re changing it up slightly, as we’re removing the sausage & replacing it with hearty mushrooms, every bite is full of Louisiana flavor.

Not only is this vegan sheet pan recipe a nutritious option, but it’s super simple to make & it pairs perfectly with any source of protein!

Why You’ll Love This Cajun Roasted Vegetables Recipe

Loaded with Cajun Flavor: Although this sheet pan is on the healthier side, it still embodies the bold Cajun flavors that we all love!
Quick & Easy: This sheet pan recipe comes together in about 30 minutes & clean-up is a breeze.
Great for Meal Prep: This Cajun Roasted Vegetables stores well in the fridge, making it the perfect healthy side dish recipe to meal prep to enjoy throughout the week.

Cajun Roasted Vegetables Side Dish in a bowl with mushrooms, Japanese sweet potato, red bell pepper, green bell pepper, yellow onion, and fresh cilantro, with a spoon in it, sitting on a white marble counter.

Ingredients

Organic Japanese Sweet Potato: I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
Organic Yellow Onion: I used yellow, but use what you’ve got on hand.
Organic Bell Peppers: The combination of green & red is what I used, but any color combo works.
Organic Spices: Keeping it simple with some Cajun seasoning, garlic powder, sea salt, & black pepper.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high heat temperatures.

How To Make

Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a sheet pan with parchment paper. Toss with the oil & spices. Arrange in a single layer & bake for 20 – 25 minutes, flipping halfway.
Serve. Enjoy with your favorite source of protein!

Cajun Roasted Vegetables Sheet Pan with mushrooms, Japanese sweet potato, red bell pepper, green bell pepper, and yellow onion.

Tips for Making this Cajun Side Dish Recipe Perfectly

Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping
Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
Baking: Be sure to flip the vegetables half way while roasting. This ensures that everything gets baked to perfection.
Organic Cajun Seasoning: Frontier Co-Op is my go-to brand for Cajun seasoning. You can find it at your local health foods store!
Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating

This Cajun Roasted Vegetables is the perfect side dish recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.

Cajun Roasted Vegetables Recipe in a bowl with mushrooms, Japanese sweet potato, red bell pepper, green bell pepper, yellow onion, and fresh cilantro, with a spoon in it, sitting on a white marble counter.

More Vegan Sheet Pan Recipes You’ll Love

If you make this Cajun Roasted Vegetables recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Cajun Sheet Pan Vegetable Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 – 6 1x
Category: Side Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients

SHEET PAN

1 large Japanese sweet potato, chopped
2 cups baby bella mushrooms, halved
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tbsp avocado oil
1 – 2 tbsp Cajun seasoning, to taste
½ tsp garlic powder
Sea salt & black pepper, to taste

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Instructions

Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a sheet pan with parchment paper. Toss with the oil & spices. Arrange in a single layer & bake for 20 – 25 minutes, flipping halfway.
Assemble. Enjoy with your favorite source of protein!

Notes

Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping

Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.

Baking: Be sure to flip the vegetables half way while roasting. This ensures that everything gets baked to perfection.

Organic Cajun Seasoning: Frontier Co-Op is my go-to brand for Cajun seasoning. You can find it at your local health foods store!

Organic Protein: Wanting to up the protein? Add a can of drained organic chickpeas to the sheet pan, to result in crispy chickpeas. YUM!

Storing & Reheating: Transfer ingredients to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the pre-roasted vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the sliced avocado.