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Spice up your dinner routine with this flavorful Berbere Sheet Pan Dinner! Veggies, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree Nutfree, Soyfree substitute option.
Everyone loves a sheet pan dinner. Everything we love about a one-pot dinner flipped onto a sheet pan. I mean, what’s better than dumping some ingredients onto a sheet pan, popping it into the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.
This vegan sheet pan dinner can be left completely unattended apart from the odd peek through the oven door. Clean-up is minimal as well because, again – just one pan.
Ok, we have one more dish because we make a little tahini sauce on the side to drizzle the sheet pan dinner with after cooking. While the tahini sauce is optional, it is totally recommended because the creaminess of the tahini really lifts the whole dinner to a completely new level of delish.
What makes this sheet pan dinner exceptionally good is the use of berbere – a spicy Ethiopian spice blend that contains over a dozen different ingredients.
Amongst them are red chili peppers, fenugreek, and ginger, as well as other warming spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon.
You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!
More vegan sheet pan dinners:
- Sheet Pan mediterranean dinner with roasted root veggies
- Sheet Pan Thanksgiving Dinner (Vegan)
- Sheet Pan Veggie Dinner with miso maple dressing
- Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce
- Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
- 8 Crave-Worthy Vegan Sheet Pan Dinners
Smoky Berbere Sheet Pan Veggie Dinner with Tahini Dressing
Ingredients
- 4 oz quartered white or cremini mushrooms, 1-inch or smaller size pieces
- 1 small zucchini chopped into thick slices
- 1 bell pepper, sliced into thick slices (red pepper or a mix of red and green bell peppers or other colours)
- 7 oz firm or extra firm tofu, pressed and cubed
- 1.5 – 2 cups small chopped broccoli
- 15 oz can white beans or chickpeas or other beans of choice, or 1.5 cups cooked
- 2 teaspoons lime juice
- 2 teaspoons oil
For the spices:
- 1 tablespoon berbere blend
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons onion flakes
For the tahini dressing:
- 1/4 cup tahini
- 1/4 cup warm water
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill or parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Cilantro or parsley for garnish
- 2 Tablespoons pumpkin seeds or hemp seeds for crunch, optional
Instructions
- Chop or cube all the veggies and the tofu if you haven’t already. Then add them to a big sheet pan or baking dish (11×13 inches or larger size). Then drizzle the lime juice and oil on to the veggies and toss to coat well. If the veggies are not fully coated then add some more lime juice and another teaspoon of oil and toss.
- In another bowl mix all the spices and sprinkle all over and toss well so all the veggies, tofu and beans are coated with the spice mixture. (You can use other spices like garam masala, baharat, curry powder etc. for variation)
- Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.
- Bake for 25-30 minutes. At about the 18-20 minute mark check the veggies if they are getting evenly cooked and the edges are not getting scorched. Move them around. If the broccoli or mushrooms are not cooked through let them bake for another 10 minutes or so.
- Meanwhile make the tahini dressing. Add the tahini, 2 tablespoons of water, lemon juice, dried dill, salt and garlic powder to a bowl. Mix really well. Add more water as needed to make a creamy thick dressing. Taste and adjust salt, tang and flavor.
- Once the veggies are done cooking, remove from the oven and plate them in your serving bowls and drizzle with the tahini dressing. You can add some pumpkin seeds or chopped pecans for crunch(optional). Garnish with parsley.
- You can also add these veggies in a pita wrap and add some lettuce and tahini dressing. Or you can add these veggies to a bowl with some cooked grains , and make a bowl.
Video
Notes
- Soy-free: omit the tofu and add more veggies of choice, more mushroom or more beans.
- Make pita wrap or tortilla wraps – You can also add these veggies in a pita wrap and add some lettuce and tahini dressing.
- Make a bowl: add these veggies to a bowl with some cooked grains if you like.
- You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!
- You can use other spices like garam masala, baharat, curry powder etc
- Oilfree: Use aquafaba instead of oil for baking
- Berbere can range from mild to hot depending on brand. If yours is hotter, use less of it and add spices like ground coriander, cumin and cardamom for added flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- veggies: cremini mushrooms, zucchini, bell pepper, and broccoli
- our protein of choice here is tofu along with white beans
- spices: Ethiopian spice mix berbere, paprika, thyme, pepper, garlic powder and onion powder
- for the tahini dressing, we mix tahini with warm water, lemon juice, salt, dill ad garlic powder for flavor
Tips:
- Make pita wrap or tortilla wraps – You can also add these veggies in a pita wrap and add some lettuce and tahini dressing.
- Make a bowl: add these veggies to a bowl with some cooked grains if you like.
- You can use other spices like garam masala, baharat, curry powder etc
- This recipe is nut-free, and gluten-free. To make it soy-free omit the tofu and add some more veggies of choice, more mushrooms or more beans.
How to make Vegan Berbere Sheet Pan Dinner:
Chop or cube all the veggies and the tofu if you haven’t already.
Then add them to a big sheet pan or baking dish (11×13 inches or larger size).
Then drizzle the lime juice and oil onto the veggies and toss to coat well. If the veggies are not fully coated then add some more lime juice and another teaspoon of oil and toss.
In another bowl mix all the spices and sprinkle all over and toss well so all the veggies, tofu and beans are coated with the spice mixture.
Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.
Bake for 25-30 minutes.
At about the 18-20 minute mark check the veggies if they are getting evenly cooked and the edges are not getting scorched. If the broccoli or mushrooms are not cooked through let them bake for another 10 minutes or so.
Meanwhile make the tahini dressing. Add the tahini, 2 tablespoons of water, lemon juice, dried dill, salt and garlic powder to a bowl. Mix really well.
Add more water as needed to make a creamy thick dressing. Taste and adjust salt, tang and flavor.
Once the veggies are done cooking, remove from the oven and plate them in your serving bowls and drizzle with the tahini dressing.
Ways to serve berbere sheet pan dinner:
You can also add these veggies in a pita wrap and add some lettuce and tahini dressing. To make a wrap you can use tortillas. Or you can add these veggies to a bowl with some cooked grains if you like.
Storage
Refrigerate the roasted veggies and bean mix in a closed container for upto 3 days. Refrigerate dressing separately. Reheat the veggies in the oven or microwave , then dress and serve.
DELICIOUS!!! I used Baharat seasoning (from your second book) and aquafaba instead of oil, otherwise made as written. We were both blown away by the flavors. And it’s so easy to make! Another one for the rotation.
awesome! thanks so much for your kind comment!
This is a terrific recipe! I have made it about 5 times this summer. Especially like the tahini dressing with the Berbere seasoning. Had to buy another container of Berbere seasoning ‘cause I used the jar I had up making this recipe.
I used frozen broccoli the last time I made it and it worked fine.
Particularly like this recipe because I almost always have all the ingredients on hand.
thank you, Genie! you are so kind. glad you enjoyed!
So easy to throw together and the tahini dressing is a game changer. I paired it with quinoa and it was delicious – can’t wait to make it again soon! Thank you, Richa!
yay 🙂
I made this for dinner tonight. I changed up the spicing — chili powder, ground cumin, and oregano instead of the Berbere, thyme and paprika. Also used black beans and served over quinoa with guacamole and salsa. I did make the tahini sauce, which worked well with this combination.
I made the original recipe a few weeks ago, and thought a change-up would be interesting to try. Both of us liked it. Next time – Cajun!
yum!
This recipe is delicious and easy! I paired pearled couscous with my sheet pan veggies to make a yummy bowl! This recipe will definitely get added to my rotation.
yay!
Very good and easy! I used tofu and chickpeas, but with different veggies that included butternut squash as that was what I had on hand. It was delicious with the squash!
Yum!
My husband said, “This was the bomb! Definitely put it in the rotation”. I followed the recipe except left out the oil. It was so flavorful.
Yay!!!
Well this works out swimmingly! I just soaked some chana daal to make your Kik Alicha recipe, and this will be a perfect accompaniment to the Ethiopian themed dinner! Thank you Richa!
Awesome! Do try the saag cornbread casserole as well!
Amazing recipe! Paired so well with kik alicha! I’ll def try saag casserole too!
Thank you! Looking forward to hearing your thoughts on the casserole.