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Fresh Sheet Pan Rainbow Veggie Bento Box Easy Healthy Lunch Ideas with Hummus Ranch Dip

fresh sheet pan rainbow veggie bento box - featured image
Print Recipe

A quick, colorful, and healthy sheet pan roasted veggie bento box served with a creamy hummus ranch dip, perfect for busy lunches or easy dinners.

Ingredients

Scale
  • 1 medium red bell pepper, sliced into thin strips
  • 1 medium yellow bell pepper, sliced into thin strips
  • 1 medium zucchini, cut into half-moons
  • 1 cup snap peas, trimmed
  • 1 medium sweet potato, peeled and cubed (about 1½ cups)
  • 1 small red onion, sliced into wedges
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ cup plain hummus
  • ¼ cup plain Greek yogurt (or dairy-free alternative)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • Optional: chopped fresh chives or parsley for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper for easy cleanup.
  2. In a large bowl, toss the red and yellow bell peppers, zucchini, snap peas, sweet potato cubes, and red onion wedges with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
  3. Spread the veggies out in a single layer on the sheet pan to avoid steaming. Roast for 20 to 25 minutes, turning halfway through with a spatula, until sweet potatoes are fork-tender and edges of peppers and onions start to brown.
  4. While the veggies roast, whisk together the hummus, Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, salt, and pepper in a medium bowl. Adjust seasoning to taste.
  5. Once veggies are roasted, let them cool for 5 minutes to maintain texture.
  6. Assemble the bento box by arranging the roasted veggies neatly in compartments or sections of your container. Add a small bowl or container of the hummus ranch dip on the side. Garnish the dip with chopped fresh herbs if desired.
  7. Enjoy immediately or refrigerate covered. Consume roasted veggies within 2 days for best freshness.

Notes

If sweet potatoes cook unevenly, cut smaller or roast them 5-10 minutes before adding other veggies. Turn veggies halfway through roasting for even caramelization. Use olive oil sparingly to avoid sogginess. The hummus ranch dip can be made smoother using a mini food processor. Fresh herbs added to the dip brighten the flavor. Roasted veggies keep best for up to 2 days refrigerated; dip lasts up to 3 days. Reheat veggies in oven or skillet to maintain texture.

Nutrition

Keywords: sheet pan, rainbow veggies, bento box, healthy lunch, hummus ranch dip, roasted vegetables, easy recipe, meal prep, vegetarian, gluten-free

Find it online: https://tastytuck.com/fresh-sheet-pan-rainbow-veggie-bento-box-easy-healthy-lunch-ideas-with-hummus-ranch-dip/