Last Updated on March 31, 2025 by Christin Gillespie

This Roasted Vegetable Sheet Pan Dinner with Wild Rice is the best vegan recipe to enjoy as an easy weeknight meal. A variety of vegetables of choice get tossed in an irresistible herby seasoning & paired perfectly with authentic wild rice. It’s completely customizable, great for leftovers, & will definitely be a staple!

Healthy Roasted Vegetable Sheet Pan Dinner with Wild Rice in a bowl with Japanese sweet potatoes, carrots, red onion, and broccoli florets, with a spoon in it, sitting on a white marble counter.

Oven roasted vegetables are always a hit, especially when the seasoning is on point. This Roasted Vegetable Sheet Pan Dinner with Wild Rice really does deliver on flavor.

What’s more is that this recipe is super flexible. Meaning, feel free to use whatever veggies you got on hand or what’s in season. Just keep the seasoning measurements the same, pair with the authentic wild rice, & enjoy!

Why You’ll Love this Vegan Sheet Pan Dinner Recipe

Full of Flavor & Loaded with Nutrition: Just because this sheet pan is includes a variety of vegetables, doesn’t mean that there is a lack of flavor.
Quick & Easy: Ready in under about 30 minutes & is super simple to make.
Great for Meal Prep: This Roasted Vegetable Sheet Pan Dinner with Wild Rice stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy leftovers throughout the week.

Roasted Vegetable Sheet Pan Dinner with Wild Rice Recipe in a bowl with Japanese sweet potatoes, carrots, red onion, and broccoli florets, with a spoon in it, sitting on a white marble counter.

Ingredients

Organic Sweet Potato: I used an organic Japanese sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Carrots: Adds some sweetness, brightness, as well as some extra nutrients.
Organic Broccoli Florets: Fresh or frozen, get roasted to perfection.
Organic Red Onion: Mild in flavor & adds a pop of color. Feel free to use whatever color you’ve got on hand though!
Organic Seasoning: Herbs de provence, paprika, garlic powder, sea salt, & black pepper!
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.
Organic Wild Rice: To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.

How To Make

Wild Rice. Prepare wild rice as package instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Serve. Divide the cooked wild rice & roasted vegetables between bowls. Enjoy!

Tips for Making this Vegan Sheet Pan Recipe Perfectly

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.
Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.
Organic Vegetables: Feel free to customize based on what you have access to. Swap the broccoli florets for cauliflower florets, incorporate mushrooms, use your favorite type of sweet potato. Truly make this recipe your own!
Organic Protein: Wanting to up the protein? Add 1 (15-oz) can of drained organic chickpeas to the sheet pan to result in crispy chickpeas!

Storing & Reheating

As mentioned above, this Roasted Vegetable Sheet Pan Dinner with Wild Rice is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer the roasted vegetables & the wild rice to separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat the vegetables, preheat the oven to 350 degrees F. Transfer the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To reheat the rice, add it to a pot on the stovetop over medium heat, adding a little extra spring water as needed until warm.

More Healthy Sheet Pan Recipes

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Vegetable Sheet Pan Dinner with Wild Rice

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

WILD RICE

1 cup dry wild rice

SHEET PAN

1 large sweet potato, chopped
4 large carrots, cut into sticks
2 cups broccoli florets
1 large red onion, quartered
1 tbsp herbs de Provence or Italian seasoning
1 tsp paprika
½ tsp garlic powder
Sea salt & black pepper, to taste

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Instructions

Wild Rice. Prepare wild rice as package instructions.
Roasted Vegetables. Preheat the oven to 425 degrees F. Add the chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Serve. Divide the cooked wild rice & roasted vegetables between bowls. Enjoy!

Notes

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.

Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.

Organic Vegetables: Feel free to customize based on what you have access to. Swap the broccoli florets for cauliflower florets, incorporate mushrooms, use your favorite type of sweet potato. Truly make this recipe your own!

Organic Protein: Wanting to up the protein? Add 1 (15-oz) can of drained organic chickpeas to the sheet pan to result in crispy chickpeas!

Storing & Reheating: Transfer the roasted vegetables & the wild rice to separate air-tight glass containers. Refrigerate for up to 4 days. To reheat the vegetables, preheat the oven to 350 degrees F. Transfer the vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To reheat the rice, add it to a pot on the stovetop over medium heat, adding a little extra spring water as needed until warm.