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
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
Jennifer M says
June 24, 2018 at 7:28 pmThis looks yummy!! My husband is allergic to chickpeas (and lentils for that matter). What do you think would be a good sub for the chickpeas? Would canned cannelini beans or navy beans work?
Richa says
June 24, 2018 at 10:35 pmyes those beans should work. Some beans will tend to dry out more than others, but there is the dressing to compensate. Also using a stoneware baking dish helps will a better roasted bean result
Adriana says
June 25, 2018 at 11:41 amI don’t see where it says to add the chickpeas…. with the veggies or with the sunflower seeds?
Richa says
June 25, 2018 at 11:47 amoops yes with the veggies
Colleen says
June 25, 2018 at 12:09 pmThis looks great and I may make it tomorrow. I’ve enjoyed all of your recipes that I’ve tried so far. I confess I check to see what you have made almost every day and browse your past recipes any time I have time.
Richa says
June 25, 2018 at 1:13 pmThanks!!
Dane and Sian says
June 28, 2018 at 6:05 amTurned out great! Thanks for another awesome recipe. 🙂
Carol says
June 28, 2018 at 10:23 pmSo Good!! My husband and nine year old boy gave this meal a huge thumbs up when I prepared it for dinner last night. I made a double batch as I had all ingredients except sunflower seeds so I used pumpkin seeds. They had leftovers cold over lettuce today and said it was amazing. Thank you for your recipes. 😊
Richa says
June 28, 2018 at 10:31 pmyay! Awesome!
Caroline says
July 6, 2018 at 8:02 pmI made this and took to work for lunch, that dressing is to die for. Definitely making again! Thank you for your wonderful recipes.
Richa says
July 6, 2018 at 11:07 pmawesome!
Lea says
July 7, 2018 at 8:47 amNew to your site and today is day 1 of cold turkey going vegan. What does (pressed for 10 mins then cubed) mean for tofu?
Richa says
July 7, 2018 at 10:40 amAwesome! you can use a tofu press(its a small kitchen gadget), or cover the tofu in paper towel then a kitchen towel and place heavy books/objects (few lbs) on it to remove the excess water. You also can find already pressed tofu that is vacuum packed rather than in water as that means no pressing time. Also if you have any questions, i am much faster to respond on my facebook page messaging (http://facebook.com/veganricha ). If you havent already, also join some vegan facebook groups (local or general). Support during the initial transition is very helpful and makes it smoother and easier. Good luck!
Lea says
July 8, 2018 at 5:28 pmSo day 2 and the first vegan dish I’ve served to my family and they absolutely loved it! I was so worried mainly because of the transition for them but the flavors work so well. I can totally get used to this! Thank you!
Richa says
July 8, 2018 at 9:30 pmThats awesome! As you transition, there will be some meals that might not work out for everyone. And thats ok. Everyone has different flavor and texture preferences. Keep note of what is loved to have a set of fall back vegan meals.
I dont like certain veggies like okra, so if someone served me a really really good dish but it had okra in it, i might not be able to finish the meal 🙂 not a problem with the food, just my preference. 🙂
tiffani says
July 8, 2018 at 6:20 pmThis is one of my favorites yet! I doubled the recipe and added mushroom, onion, and snap peas to the veggies instead of doubling broccoli and red pepper. The tofu is great in here. I doubled the dressing and blended it in the Ninja , it came out perfect ! Thank you for sharing this beatiful creation.
Richa says
July 8, 2018 at 9:30 pmAwesome! Yes its such a hearty meal and flexible with whatever spice blends you want to use.
Amy says
July 8, 2018 at 10:57 pmMade it!!! It was so delicious 😋 next time I may add some more veggies like muhrooms. The spice mix and dressing are perfect though not changing that!!
Pam says
July 17, 2018 at 3:10 pmAnything to sub for the miso? I can’t find it anywhere. Tamari?
Richa says
July 17, 2018 at 6:18 pmyes
Katrina says
July 22, 2018 at 2:09 pmThis was insanely delicious – both with and without the dressing. The house smelled so fragrant. And I just loved the roasted chickpeas…and the broccoli…and the tofu…Yum!
Richa says
July 22, 2018 at 3:10 pmAwesome!
Cassie Autumn Tran says
July 27, 2018 at 4:11 pmWhat a glorious sheet pan dish! The miso maple sauce probably taste delicious with other recipes like salads and even tofu scrambles!
Rae says
August 22, 2018 at 8:43 pmThis is so delicious all the way around—the spice, the dressing, the veggies, the tofu. Perfect!
We subbed veggies for what we had on hand. Cauliflower for broccoli and green beans for peppers. Yum!
Richa says
August 22, 2018 at 10:55 pmawesome!!
K says
September 12, 2018 at 3:23 pmThis was so good! Makes good leftovers for work. Serve it with some rice. Nice quick, easy mom dinner.
I used tahini because I didn’t have miso and used pepitas instead of sunflower seeds 🙂
Megan says
September 13, 2018 at 4:29 pmWe made this last night and my husband said “can we just make this every night?” That’s how good this was!
I love this recipe because you really don’t have to follow it exactly. We switched up some veggies and some of the spices, as well as used agave instead of maple syrup, because we didn’t have all of the ingredients on hand but there are so many things here that are easily swapped!
Richa says
September 13, 2018 at 5:09 pmawesome!!
Dee says
September 29, 2018 at 7:57 amThis recipe looks delicious 😋 planning to make this for lunch, wanted to make sure if I hv to use uncooked chickpeas or boiled ones.
I tried cauliflower- sweet potatoe, chickpeas tikka wrap for lunch it was delicious, big thumbs up 👍
Richa says
September 29, 2018 at 12:16 pmthey are cooked.
Jude Franklin says
November 29, 2018 at 5:17 amThanks for the great recipe. We are having leftovers tomorrow as well.
Flavours are awesome and everything tasted great!
Richa says
November 29, 2018 at 10:12 amawesome!
Shannon says
December 29, 2018 at 7:33 amIs the miso, miso paste? Thanks!
Richa says
December 29, 2018 at 12:22 pmyes
Keren says
December 31, 2018 at 4:22 amI’m absolutely loving this, just had another portion for lunch. I didn’t have all the vegetables specified in the recipe, so used a whole onion, cauliflower, sweet potato, fennel and turnip. For the rest I followed the recipe exactly. So delicious and I will make it again.
What would you suggest, Richa, I do with leftover sauce? Thanks for a fabulous blog.
Richa says
December 31, 2018 at 11:56 amawesome! refrigerate it. it will be good for a week. use on salads or more roasted veggies
Keren says
January 6, 2019 at 3:33 amGreat. I roasted a whole bunch of root vegetables: onion, sweet potato, whole garlic cloves, turnip, kohlrabi and fennel. Added a good olive oil (the sauce had none), a bit of salt and some red pepper flakes. Very tasty, thanks for another great recipe, Richa.
Richa says
January 6, 2019 at 12:06 pmawesome!
Keren says
March 12, 2019 at 7:15 amSecond try: regular potatoes, broccoli, 1 red onion (there’s no onion powder to buy where I live) your chickpea tofu and regular tofu. Incredible! This is a recipe to cherish, Richa. All the best.
Richa says
March 12, 2019 at 10:53 amyay! sounds like a great combination!
Tiffany says
January 16, 2019 at 4:47 pmThis 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!!
Richa says
January 16, 2019 at 4:50 pmnice!
Natalie says
March 6, 2019 at 11:57 amSo yummy, we have this regular now as it’s so yummy and easy to make! Thank you
Richa says
March 6, 2019 at 12:02 pmAwesome! thanks!
Liz says
April 21, 2019 at 3:19 pmThis 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!
Richa says
April 21, 2019 at 4:39 pmawesome!! thanks!
Wendy says
June 9, 2019 at 6:36 amThis was so good and so high protein. I am trying to eat less carbs and more protein and this fit right in.
Richa says
June 9, 2019 at 11:42 amawesome!
arj says
August 5, 2019 at 5:07 amAnother 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!
Richa says
August 5, 2019 at 10:12 amAwesome! 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
Heather says
August 27, 2019 at 3:11 pmThis is a wonderful recipe! I made it for the second time today, and doubled the recipe so there would be extras to freeze.
Richa says
August 27, 2019 at 6:49 pmawesome!
Nick Hinkell says
August 30, 2019 at 9:25 pmDelicious! 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!
Richa says
August 30, 2019 at 11:21 pmawesome!
Evan says
September 24, 2019 at 6:05 amQuick and simple meal – turned out great! I subbed butternut squash for the sweet potatoes and it worked well.
Richa says
September 24, 2019 at 9:55 amyay!
Heather says
November 3, 2019 at 1:59 amMade this for dinner tonight – so delicious with that marinade. Thank you!
Richa says
November 3, 2019 at 8:12 amawesome!
Mary says
November 24, 2019 at 1:48 amMy 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.
Richa says
November 24, 2019 at 12:06 pmyay!
Keren says
January 15, 2020 at 4:37 amMade this now with exactly the ingredients in the original recipe: sensational! I can’t believe all this deliciousness.
Richa says
January 15, 2020 at 11:07 amawesome
Alex says
February 10, 2020 at 2:27 pmThis looks tasty, I’m eager to try it. What kind of miso did you use? I’m not sure what colour is best.
Richa says
February 10, 2020 at 2:58 pmmellow miso(white)
Alex says
February 11, 2020 at 4:13 pmThank you! Will be trying it this week ~
Paulette says
March 3, 2020 at 3:59 pmAbsolutely delicious! And, easy! Thank you.
Laura says
March 10, 2020 at 4:10 amTurned out delicious! Never thought of roasting chickpeas and tofu with veggies before. Rave reviews in my household.
Brian Farley says
March 25, 2020 at 6:15 pmWhen I saw the list of ingredients I almost passed on this one because I was pressed for time, but sure glad I didn’t. I made it for the second time in 2 weeks and the second time went more quickly. I didn’t have sunflower seeds or maple syrup, but pumpkin seeds and agave syrup were decent substitutes. Definitely sharing this with friends and family.
Richa says
March 26, 2020 at 3:49 pmawesome
Brittany Clay says
April 22, 2020 at 8:42 amAbsolutely delicious meal!!! The sunflower seeds were a perfect amount of crunch. New to plant-based and this will be in my new dinner rotation.
Brooke Wheeler says
April 29, 2020 at 4:32 pmThis was soooo good! The best was the dressing! I will definitely be putting it on everything! I didn’t have a lime so I used lemon juice and it was great!
Vegan Richa Support says
April 29, 2020 at 7:07 pmI’m so glad you enjoyed it!
Sabine says
June 13, 2020 at 6:41 pmMade this today. Sooo delish! A bit on the spicy side, but so very flavorful. Even the otherwise picky teen loved it. Best of all, easy and quickly made. Definitely will be a staple!
Ian Winn says
July 12, 2020 at 6:18 pmWow! Thank you for bringing this into my life! Sweet, salty, spicy, sour…it is literally the best thing I have ever eaten. I make it at least once per week and can’t get enough!
Vegan Richa Support says
July 12, 2020 at 8:26 pmI’m so glad you enjoyed this! Thank you for the review!
Kim says
July 30, 2020 at 5:26 pmI love this recipe!! I offer virtual Lifestyle as Medicine programs and we have used this recipe a few times as a great example of a simple, whole-foods & nutrient-packed dinner. I like to make a double batch and save extra for delicious leftovers. THANK YOU!! 🙏💝
Vegan Richa Support says
August 1, 2020 at 12:40 pmthank you for stopping by. that’s super
Danielle says
September 15, 2020 at 6:43 pmGreat flavors and easy to make!
Amy says
September 19, 2020 at 6:00 pmI have gotten to the point that when I make something from this blog I just print it to keep in my favorite recipes binder cause I know I will love it and want to make it again. My picky veggie husband got excited when eating this. Super easy to make. Flavors on point. Ate it with quinoa. Thank you so much for your recipes!!