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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 Â
- 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
InstructionsÂ
- 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.
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My daughter-in-law made this for us two nights ago and it is delicious! My husband and I had the leftovers last night over rice. It has such a tasty sauce. Thanks for a great recipe.
yay!
Made this for dinner tonight – so delicious with that marinade. Thank you!
awesome!
Quick and simple meal – turned out great! I subbed butternut squash for the sweet potatoes and it worked well.
yay!
Delicious! We made a double recipe and toned down the spice a bit for our toddler (our chipotle chili is unreasonably hot) and it was excellent. Just as good as the recipe’s we’ve made out of your cookbook (which everyone should buy if they haven’t already). Thanks for another delicious dinner, Richa!
awesome!
This is a wonderful recipe! I made it for the second time today, and doubled the recipe so there would be extras to freeze.
awesome!
Another fab recipe from Vegan Richa! I love how versatile all of her recipes are. I followed the spice and dressing instructions, but easily subbed in veggies I had on hand, including fresh-picked green beans from my garden. 🙂 I pre-marinated the tofu for awhile before adding to the rest of the veggies to roast. The full 1/2 tsp of crushed red pepper made it too spicy for my kid, so next time I’ll reduce or omit. I served the dish with couscous. Yummy, satisfying, and so easy. Thank you! p.s. I loved having leftovers for lunch the next day, which I put over shredded red cabbage for a hardy salad. I’m especially in love with the dressing. If you’re making this dish, don’t skip it!
Awesome! yes you can change up the spices and herbs in the veggies. Just some italian herbs with smoked paprika , or garlic, black pepper and fresh herbs also work really well
This was so good and so high protein. I am trying to eat less carbs and more protein and this fit right in.
awesome!
This recipe is so delicious. So filling and easy to make. I made this for my Easter dinner and can’t wait for left overs tomorrow night. I look forward to making this for family. You did an amazing job putting the flavors together. Thank you!
awesome!! thanks!
So yummy, we have this regular now as it’s so yummy and easy to make! Thank you
Awesome! thanks!
This is awesome!! So delicious!! I only had a lemon, so I used that, I don’t like chipotle, so I used a Penzey BBQ spice blend. I know the flavor profile changed. I would totally make this again!!
nice!