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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
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
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made 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!!
This 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.
Awesome! Yes its such a hearty meal and flexible with whatever spice blends you want to use.
So 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!
Thats 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. 🙂
New to your site and today is day 1 of cold turkey going vegan. What does (pressed for 10 mins then cubed) mean for tofu?
Awesome! 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 (https://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!
I made this and took to work for lunch, that dressing is to die for. Definitely making again! Thank you for your wonderful recipes.
awesome!
So 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. 😊
yay! Awesome!
Turned out great! Thanks for another awesome recipe. 🙂
This 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.
Thanks!!
I don’t see where it says to add the chickpeas…. with the veggies or with the sunflower seeds?
oops yes with the veggies
This 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?
yes 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