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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

Sheet pan roasted veggies and chickpeas in large baking dish with miso maple dressing bowl on bottom left for a weekday Sheet pan Veggie Dinner

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.

Sheet Pan Veggie Dinner with Roasted Veggies, Chickpeas, Tofu in a Bowl for our Sheet Pan Veggie Dinner

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 #VeganRicha

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,

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.

Chickpeas, Tofu, Broccoli, Sweet Potato in a White Bowl with spice bowl on the side Spiced Veggies, Chickpeas, Tofu, Broccoli, Sweet Potato in parchment lined Baking dish, read to be baked

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.

Roasted Veggies in a white Baking dish, getting dressed in miso maple dressing for Sheet Pan Veggie Dinner

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.
Sheet Pan Veggie Dinner with Roasted Veggies, Chickpeas, Tofu in a white Bowl over grey napkin and concrete
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

5 from 87 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 3
Course: Main Course
Cuisine: fusion, Gluten-free, Vegan
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. 23 gm of Protein!
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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

Soyfree: use chickpea miso in the dressing and more chickpeas or veggies instead of tofu.
Oil-free: Use broth + lime juice instead of oil on the veggies. 
 
Nutrition is 1 of 3 serves

Nutrition

Calories: 411kcal, Carbohydrates: 52g, Protein: 20g, Fat: 15g, Saturated Fat: 1g, Sodium: 693mg, Potassium: 828mg, Fiber: 12g, Sugar: 15g, Vitamin A: 7500IU, Vitamin C: 111mg, Calcium: 203mg, Iron: 4.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 87 votes (6 ratings without comment)

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195 Comments

  1. Adrienne says:

    5 stars
    Love this recipe! Easy and flavorful with ingredients I normally have on hand. On permanent rotation!

    1. Vegan Richa Support says:

      Awesome!!

  2. Terri says:

    5 stars
    Wow! This dish is easy, healthy and very, very delicious! I omitted the oil and tossed my veggies with some of the liquid from the can of chickpeas and served it over rice. I will make it again soon and I’m looking forward to trying it in tacos and salad.

    1. Vegan Richa Support says:

      So happy you liked it!

  3. Lawrence says:

    5 stars
    Super easy and quick! Added chopped romaine to serve, delicious!

    1. Vegan Richa Support says:

      Awesome! Glad you liked it!

  4. Tiffany says:

    5 stars
    Fast and tasty!!!

    1. Vegan Richa Support says:

      So glad you liked it!

  5. Sara Graham says:

    5 stars
    I made this tonight and it was delicious. I put this over a bed of farro. I will definitely add this into my biweekly arsenal.

    1. Vegan Richa Support says:

      Yay!!! Glad you liked it.

  6. Nikita says:

    5 stars
    This was a quick and delicious meal to prepare. The dressing was so tasty and easy to put together. I served it over rice with cucumbers, and there were no leftovers—my boys even asked for it for dinner again!

    1. Vegan Richa Support says:

      I love it when the whole family enjoys it!

  7. Cindi says:

    5 stars
    Great recipe, easy to make, my husband and I both loved it. We will definitely make this again.

    1. Vegan Richa Support says:

      Awesome!

  8. Jill Burk says:

    5 stars
    #richaveganuary2025 Day 12
    So very good! Next time I’ll chop the sweet potatoes smaller because they took to long to cook. I added some Cajun spice to the veggies whole roasting. This dressing was incredible on it. I served it on a bed of lettuce. We ate the leftovers in a wrap with taco sauce…it was even better as leftovers!

    1. Vegan Richa Support says:

      Sounds yummy! Thanks for sharing.

  9. Reni says:

    5 stars
    This was sooo good! Even my bean-hating tween ate this up!

    1. Vegan Richa Support says:

      hahaha that’s great!

  10. Kari E Gray says:

    5 stars
    So easy and delicious! The Miso lime dressing makes it NEXT LEVEL! And great in a pita for lunch the next day.

    1. Vegan Richa Support says:

      Yay! Glad you liked it.