These potato and veggie bowls are made on one sheet pan and flavored with Cajun seasoning and homemade pesto! Add black beans for a well-rounded lunch or meal prep recipe.
This is a recipe that I make whenever I don’t know what to make. Sheet pan dinners like this are great because they can be made using whatever seasonal vegetables you have on hand, making it a great way to use up produce.
Arguably the best part of these bowls, and the reason I find myself making them frequently in the summer, is the homemade pesto.
While you can certainly use storebought pesto, making it at home is easy and quite rewarding. It really screams summertime! You can even use this avocado pesto for an extra creamy result.
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Ingredients and customization
Roasted potatoes: New potatoes and russet potatoes are my preferred roasting potato (read more on my oven-roasted breakfast potatoes recipe) because they crisp up well when tossed with a bit of olive oil and baked at high heat.
Vegetables: Zucchini and yellow squash are my preferred summer vegetables. Eggplant and red bell pepper would also go well. For fall flavors, try root vegetables or butternut squash (these can all be cooked the same length as the potatoes).
Cajun seasoning: This is the flavorful thread that pulls everything together. I use this Cajun seasoning (it’s the best!) and because it is quite salty on its own, this recipe does not call for any salt. Salt the recipe to taste if you are using an unsalted Cajun seasoning.
Beans: I like to use canned black beans for a quick protein source, but you can also use other beans like pinto or garbanzos. Even baked tofu would be a great option!
Because I am not a fan of doing dishes, and I have a feeling that you aren’t either, the potatoes and veggies are cooked on the same sheet pan and tossed in the same bowl.
Start by tossing the cubed potatoes with olive oil and Cajun seasoning in large bowl. Spread them evenly on a large sheet pan. Bake for 20 minutes then flip with a spatula. Move them to one half of the sheet pan. At this point they will likely be touching a bit, which is okay.
Toss the zucchini and squash in the same mixing bowl with a bit more olive oil and Cajun seasoning. Add these to the other half of the sheet pan.
Continue roasting until the potatoes are ultra crispy and the squash are cooked through. All in all it will take about 45-50 minutes of roasting time.
To save on time, I prepare the pesto while the vegetables are roasting. You will need a food processor for this step.
Bowls like this are made for toppings. For an extra filling meal you can add sliced avocado and pumpkin seeds. I always add a drizzle of sriracha and fresh cherry tomatoes as well.
Looking for more easy vegan dinners? You might like these:
- Coconut Curry Rice Bowls
- Roasted Fall Vegetable Sheet Pan Dinner
- BBQ Tofu Bowls
- Peanut Sauce Chickpea and Broccoli Bowls
- Buffalo Black Eyed Pea Bowls
Roasted Potato and Summer Veggie Pesto Bowls
- 1 and 1/2 pounds new potatoes cut into 1 inch cubes
- 1 tablespoon plus 1 teaspoon extra virgin olive oil divided
- 1 tablespoon plus 1 teaspoon Cajun seasoning divided
- 1 pound yellow squash sliced into half moons
- 1 pound zucchini squash sliced into half moons
- 1 cup basil packed into cup
- 1/4 cup extra virgin olive oil
- 1/4 cup cashews
- 3 cloves garlic roughly chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
- 2 cups black beans from two 15 ounce cans, drained and rinsed
- 1 medium avocado sliced
- srircha optional, to taste
- Preheat the oven to 425 degrees F.
- Toss the potatoes, 1 tablespoon olive oil and 1 tablespoon Cajun seasoning in a large bowl until combined. Evenly layer on a large sheet pan. Try not to overlap any potatoes. Bake for 20 minutes at 425 degrees F.
- Meanwhile, toss together the squash, zucchini, 1 teaspoon olive oil and 1 teaspoon Cajun seasoning in the same bowl the potatoes were tossed in.
- Remove the potatoes from the oven after 20 minutes and move to one half of the baking sheet. Add the squash to the other side of the baking sheet and roast another 25-30 minutes, or until the potatoes are crispy.
- Add all pesto ingredients to a food processor. Process on high until smooth, scraping down the sides with a spatula as needed. Makes about 1/3 cup of pesto.
- Makes four bowls. Assemble one bowl with 1/4 of the roasted vegetables and potatoes, 1/2 cup black beans, 1/4 avocado, 1 heaping tablespoon pesto and a drizzle of sriracha. Enjoy!