BERBERE SHEET PAN DINNER

Glutenfree Nutfree

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.

Large Radish

Key Ingredients

White or Cremini mushrooms Zucchini Bell pepper Tofu Broccoli Beans Lime juice Berbere blend Tahini Pumpkin or hemp seed

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1

Chop or cube vegetables and tofu, then add to a baking dish. Drizzle lime juice and oil, tossing to coat. If not fully coated, add more.

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Chop the ingredients

2

Mix spices in a bowl, toss vegetables, tofu, and beans with the mixture, using variations like garam masala and curry powder.

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Mix the spices

3

Bake vegetables for 25-30 minutes, checking for even cooking and avoiding scorching. If broccoli or mushrooms aren't cooked, add another 10 minutes.

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Bake the sheet pan

4

Mix tahini, water, lemon juice, dill, salt, garlic powder in a bowl for a creamy, thick dressing. Adjust salt, tang, and flavor.

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Make the tahini dressing

5

Cook vegetables, plate in serving bowls, drizzle with tahini dressing, add pumpkin seeds or pecans for crunch, and garnish with parsley. Serve in pita wraps, lettuce wraps, or bowls with cooked grains.

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Assemble and serve