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 IP 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
Recipe Card
Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
Ingredients
- 1 head of broccoli
- 1 cup (133 g) cubed sweet potato
- 1.5 cups (164 g) cooked chickpeas or 1 15 oz can drained
- 1 cup (248 g) tofu (pressed for 10 mins then cubed)
- 1/2 (0.5) red or green bell pepper , sliced
- 2 tsp oil
- 3/4 tsp (0.75 tsp) chiotle pepper powder
- 1/2 tsp (0.5 tsp) chipotle pepper flakes or red pepper flakes
- 1/2 tsp (0.5 tsp) smoked or sweet paprika
- 3/4 tsp (0.75 tsp) garlic powder
- 1/2 tsp (0.5 tsp) onion powder
- 3/4 tsp (0.75 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
Genie
Just finished having this for dinner — another winner! I used both frozen sweet potatoes and frozen broccoli because that’s what I had on hand. It worked out fine. I cut the Chipotle a bit, but probably didn’t need to because it wasn’t as hot as I thought it would be. Of course, I used more vegetables than the recipe called for so that also made a difference.
I am loving your sheet pan dinners. Enough for dinner one night, and leftovers for lunch the next day for the two of us, along with rice.
Vegan Richa Support
yay! thank you!
Janette Smith
I made this and loved it. The flavours were fabulous. Thanks for all your delicious recipes
Vegan Richa Support
thank you for trying it!
Janice
Awesome, easy, we all loved it, going into our rotation for sure!!
Vegan Richa Support
yay!
Meggan
Can I prep this ahead and freeze the ingredients? Then thaw and throw in the oven?
Vegan Richa Support
yes!
Judy
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!
Vegan Richa Support
Yum, cauliflower sounds like a great addition. Glad everyone enjoys!
Mary
So flavorful. We ate it all in 2 days in a salad then as taco filling as your recipe suggests. Delicious.
Vegan Richa Support
Wonderful to hear, Mary!
Adrienne
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!
Vegan Richa Support
Wonderful!
Roni
Oh my. This is delicious. I have just made this and am currently tucking in for my dinner. Thank you 🙂
Vegan Richa Support
I am glad you like the recipe, Roni!
Ellie
I have uncooked sweet potato in the freezer would it work?
Vegan Richa Support
I suggest thawing the sweet potato first. Frozen potatoes will release a lot of moisture as they cook.
Chalene
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
Vegan Richa Support
Awesome!
Hope
Another delicious recipe from Richa! This was so easy to make and has so much flavor! Will definitely be making Again!
Vegan Richa Support
Thank you very much!
Celeste
This looks so yummy, but I’m not a fan of the chipotle flavor. I’d love to have a suggestion for a different spice to put in there.
Richa
Curry powder, Cajun, shawarma , Ethiopian Berbere will all work
Kari
Whenever I can’t think of what to make, I make this. It is infinitely adaptable to whatever veggies I have in the fridge, the flavor combo makes it taste super complicated when it is super easy, and it satisfies every one. Also fancy enough for guests who (think they are) are vegan-averse. ;0
Vegan Richa Support
works every time
Tracy Litterer
Great recipe! Easy yet delicious blend of flavors and textures! Great for Spring!
Vegan Richa Support
Hooray!
Sharon
Made this last night! Was excellent. Brought it for lunch today on some fresh greens. So versatile. Can change up the spices and the veggies a bit and use it in many different ways for variety. 💚
Vegan Richa Support
I’m so glad you enjoyed. Thank you!
Heather
This has become one of our go-to recipes! So delicious! My husband (who grew up on cream of mushroom casseroles and the like) gets so excited– “is is a tofu sheet pan night???” 🙂
Vegan Richa Support
excellent to hear =)
Mary
Oh my goodness this was great! One of the best main dish recipe I’ve tried this year! Love how the veggies get a little char on them, tasty, and my husband liked the chickpeas on the edge of the pan because they were crispy. Glad I found your website and look forward to trying more of your recipes.
Vegan Richa Support
yay! that’s where all of the flavour is =).
Wendy
We love this recipe and have made it quite a few times. So easy to vary the veggies. I usually make more of the miso dressing – so yummy!
Vegan Richa Support
good idea
Jane
Easy and yummy!
Vegan Richa Support
Yay!!
keli lieberman
making this now
Richa
Yay
Shruthi
Love this recipe! We make it regularly
Kai
Do you think this would work with field roast sausage instead of the tofu?
Richa
Yes !