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Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. Vegan Glutenfree Nutfree Recipe. Can be soyfree with chickpea miso. 20 gm of Protein
Since Spring I have been favoring Roasted Veggie Meals that are simple to put together and allow easy experimentation with spices, herbs, flavors. I mean look at that gorgeous bowl with Korean Gochugaru, we had the veggies for dinner in wraps just last night.
It also helps that most are sheet pan dinners or meals. Toss in spices or herbs, spread on pan, bake and done. Add dressing of choice and serve as is or over greens. Today’s veggies have chipotle pepper powder and flakes to add flavor and are served with a miso maple dressing. The sweet and sour dressing mellows the heat of the chipotle. You can also serve the veggies with vegan sour cream or lime crema. Veggies + sunflower seeds + dressing, refreshing, filling and Delicious. Broccoli, Tofu and chickpeas amp up the protein to about 20 g per serve!
I should probably name this month Eat the veggies! What are your favorite veggie bowls/meals.
Do you like veggie bowl meals or would you like other applications of veggies this season. Either Bowls or throw everything in the Instant pot kind of meals have been popular in the house.
More Veggie Meals from the blog,
- Peanut Butter Roasted Cauliflower Bowl. GF
- Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF
- Shawarma Chickpeas, Sweet Potato Buddha Bowl GF
- Quinoa Cauliflower Bowl with almond Sriracha sauce GF
- Chili Garlic Tofu Bowl with Vermicelli. GF
How to make Vegan Sheet Pan Dinner – Step pictures
Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu if you haven’t already, then add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
Bake at 400 degrees F for 25 minutes.
Add sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.
Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing)
Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
Ingredients
- 1 head of broccoli
- 1 cup cubed sweet potato
- 1.5 cups cooked chickpeas, or 1 15 oz can drained
- 1 cup tofu, (pressed for 10 mins then cubed)
- 1/2 red or green bell pepper, , sliced
- 2 tsp oil
- 3/4 tsp chiotle pepper powder
- 1/2 tsp chipotle pepper flakes or red pepper flakes
- 1/2 tsp smoked or sweet paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- additional optional spices: dash of black pepper, cinnamon, 1/2 tsp oregano
- 3 tbsp sunflower seeds
- 3 cloves of garlic, finely chopped
Miso Maple Lime Dressing:
- 1 tbsp lime juice
- 1 tbsp miso
- 1 tbsp water
- 1.5 tbsp maple syrup
- a good pinch of salt and paprika/chipotle pepper
- 1 tsp olive oil, optional
Instructions
- Preheat the oven to 400 degrees F (205 C). Line a large baking dish with parchment. Slice/cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.
- Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. Spread the veggies in the baking dish in one layer.
- Bake at 400 degrees F for 25 minutes.
- Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
- Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.
- Dressing: Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious. BIG flavor.
I used a full 14oz block of tofu and have no regrets. Thank you!
Awesome!
So glad I found this recipe. Had most of the ingredients, it was just what I needed, was easy and really delicious, avocado on the side, served with bulgur wheat … yum, yum, yum! Thanks so much 🙂
So glad you liked it.
This was so good and it was so easy to put together. I added some zucchini and carrots had it with some quinoa and the miso dressing just compliments it so well. It will be on regular rotation for sure, just delicious. Thanks for sharing your recipe 😊
Thanks for sharing!
Delicious, easy and healthy! On permanent rotation.
Awesome!
Made this twice, shall make it thrice 🙂
Awesome!!
Fantastic!!!!
Glad you liked it!
Absolutely delicious! Made as written, EXCEPT used less chipotle powder. Served with guacamole. Thanks Richa!
Yay! Thanks for taking the time to comment.
This recipe had such unexpected big flavor. I added bell peppers, carrots, and zucchini to the veggie mix. I seasoned well. Added both sunflower seeds and pepitas. Tossed some tempeh “bacon” crumbles over the finished roasted veggies. Served over a bed of brown rice/quinoa mix. Only needed a light drizzling of Richa’s bright miso lime dressing. Wonderful flavor combination. Will be making this easy dinner on the repeat. Super easy to have veggies chopped, dressing made in advance, grain of choice ready in your frig to go. Thank you, Richa!
Awesome!