This post contains affiliate links. Please see our disclosure policy.
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.
Â
I made this and loved it. The flavours were fabulous. Thanks for all your delicious recipes
thank you for trying it!
Awesome, easy, we all loved it, going into our rotation for sure!!
yay!
Can I prep this ahead and freeze the ingredients? Then thaw and throw in the oven?
yes!
This was amazing! I doubled the recipe so I had leftovers. I served it with a side of mixed rice. Cut back in the sesame seeds and also added cauliflower. Big hit at my house!
Thank you!
Yum, cauliflower sounds like a great addition. Glad everyone enjoys!
So flavorful. We ate it all in 2 days in a salad then as taco filling as your recipe suggests. Delicious.
Wonderful to hear, Mary!
This is beyond delicious!! I used pine nuts instead of sunflower seeds, and added a tbsp or so of tahini to the dressing and wow, so yummy!
Wonderful!
Oh my. This is delicious. I have just made this and am currently tucking in for my dinner. Thank you 🙂
I am glad you like the recipe, Roni!
I have uncooked sweet potato in the freezer would it work?
I suggest thawing the sweet potato first. Frozen potatoes will release a lot of moisture as they cook.
Because I had a lot going on and was also making another of your recipes, I forgot the tofu and the dressing. It was still so tasty. Can’t wait to try it as written. Love the combination of spices and veggies. I’ll be coming back to your site often to try your other recipes. Thanks
Awesome!
Another delicious recipe from Richa! This was so easy to make and has so much flavor! Will definitely be making Again!
Thank you very much!