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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.
I’m absolutely loving this, just had another portion for lunch. I didn’t have all the vegetables specified in the recipe, so used a whole onion, cauliflower, sweet potato, fennel and turnip. For the rest I followed the recipe exactly. So delicious and I will make it again.
What would you suggest, Richa, I do with leftover sauce? Thanks for a fabulous blog.
awesome! refrigerate it. it will be good for a week. use on salads or more roasted veggies
Great. I roasted a whole bunch of root vegetables: onion, sweet potato, whole garlic cloves, turnip, kohlrabi and fennel. Added a good olive oil (the sauce had none), a bit of salt and some red pepper flakes. Very tasty, thanks for another great recipe, Richa.
awesome!
Second try: regular potatoes, broccoli, 1 red onion (there’s no onion powder to buy where I live) your chickpea tofu and regular tofu. Incredible! This is a recipe to cherish, Richa. All the best.
yay! sounds like a great combination!
Is the miso, miso paste? Thanks!
yes
Thanks for the great recipe. We are having leftovers tomorrow as well.
Flavours are awesome and everything tasted great!
awesome!
This recipe looks delicious 😋 planning to make this for lunch, wanted to make sure if I hv to use uncooked chickpeas or boiled ones.
I tried cauliflower- sweet potatoe, chickpeas tikka wrap for lunch it was delicious, big thumbs up 👍
they are cooked.
We made this last night and my husband said “can we just make this every night?” That’s how good this was!
I love this recipe because you really don’t have to follow it exactly. We switched up some veggies and some of the spices, as well as used agave instead of maple syrup, because we didn’t have all of the ingredients on hand but there are so many things here that are easily swapped!
awesome!!
This was so good! Makes good leftovers for work. Serve it with some rice. Nice quick, easy mom dinner.
I used tahini because I didn’t have miso and used pepitas instead of sunflower seeds 🙂
This is so delicious all the way around—the spice, the dressing, the veggies, the tofu. Perfect!
We subbed veggies for what we had on hand. Cauliflower for broccoli and green beans for peppers. Yum!
awesome!!
What a glorious sheet pan dish! The miso maple sauce probably taste delicious with other recipes like salads and even tofu scrambles!
This was insanely delicious – both with and without the dressing. The house smelled so fragrant. And I just loved the roasted chickpeas…and the broccoli…and the tofu…Yum!
Awesome!
Anything to sub for the miso? I can’t find it anywhere. Tamari?
yes