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
Barbara
I have made this several times and usually use whatever vegetables I have on hand. I have subbed cannelini beans (white kidney) for the chick peas. Also subbed in red pepper, mushrooms, green beans. Toasted sesame seeds for the sunflower seeds. I serve over rice with 3x sauce. Very flexible and everyone loves it. A great go to for meatless Mondays or the vegetarians/vegans in your life.
Vegan Richa Support
Delicious ! love the extra toasting step – so worth it
Fran Stowe
I’ve made this sheet pan vegetable recipe, subbed in halloumi instead of tofu, it was a great hit with everyone, vegetarian and meat eaters! Will definitely make again…. soon! Tonight maybe?!
Vegan Richa Support
Excellent , thank you
Marilyn
Would tempeh work in place of tofu?
Vegan Richa Support
Absolutely
Lori
I haven’t even tried this yet but I know it’ll be amazing. These are my favorite meals, hands down. I’m thinking if I make a side of some black rice or maybe farro, I can stretch this to four servings (two for supper, and two for lunch!). IF I don’t eat it all right out of the pan!
Vegan Richa Support
oh – tasty idea
Sherry Petersen
I wish the information super highway had smell-o-vision! This is an AMAZING dish! I paired it with couscous, cherry tomatoes, and sliced oranges. Yup! A true keeper!
Vegan Richa Support
🤣 😆
Keren Paquette
Been making this weekly!! love it and love having it for leftovers! Thank you for another great recipe!
Mackenzie
One of my all time favorite recipes and our go-to if we don’t know what to make any given night! 🙂
Vegan Richa Support
Always good to have a few of those recipes up your sleeve
Maneta
Yum! Yum! Yum! This was absolutely scrumptious! I didn’t have the exact veggies, but the spice blend & dressing was unbelievable on what I had! Thank you for sharing such a simple, yet flavored-packed dish <3
Vegan Richa Support
I’m glad that you modified & enjoyed! thanks for stopping by
Amy
I 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!!
Danielle
Great flavors and easy to make!
Kim
I 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
thank you for stopping by. that’s super
Ian Winn
Wow! 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
I’m so glad you enjoyed this! Thank you for the review!
Sabine
Made 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!
Brooke Wheeler
This 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
I’m so glad you enjoyed it!
Brittany Clay
Absolutely delicious meal!!! The sunflower seeds were a perfect amount of crunch. New to plant-based and this will be in my new dinner rotation.
Brian Farley
When 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
awesome
Laura
Turned out delicious! Never thought of roasting chickpeas and tofu with veggies before. Rave reviews in my household.
Paulette
Absolutely delicious! And, easy! Thank you.
Alex
This looks tasty, I’m eager to try it. What kind of miso did you use? I’m not sure what colour is best.
Richa
mellow miso(white)
Alex
Thank you! Will be trying it this week ~
Keren
Made this now with exactly the ingredients in the original recipe: sensational! I can’t believe all this deliciousness.
Richa
awesome
Mary
My 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
yay!
Heather
Made this for dinner tonight – so delicious with that marinade. Thank you!
Richa
awesome!
Evan
Quick and simple meal – turned out great! I subbed butternut squash for the sweet potatoes and it worked well.
Richa
yay!
Nick Hinkell
Delicious! 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
awesome!
Heather
This is a wonderful recipe! I made it for the second time today, and doubled the recipe so there would be extras to freeze.
Richa
awesome!
arj
Another 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
Awesome! 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
Wendy
This was so good and so high protein. I am trying to eat less carbs and more protein and this fit right in.
Richa
awesome!
Liz
This 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
awesome!! thanks!
Natalie
So yummy, we have this regular now as it’s so yummy and easy to make! Thank you
Richa
Awesome! thanks!
Tiffany
This 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
nice!
Keren
I’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
awesome! refrigerate it. it will be good for a week. use on salads or more roasted veggies
Keren
Great. 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
awesome!
Keren
Second 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
yay! sounds like a great combination!
Shannon
Is the miso, miso paste? Thanks!
Richa
yes
Jude Franklin
Thanks for the great recipe. We are having leftovers tomorrow as well.
Flavours are awesome and everything tasted great!
Richa
awesome!
Dee
This 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
they are cooked.
Megan
We 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
awesome!!
K
This 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 🙂
Rae
This 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
awesome!!
Cassie Autumn Tran
What a glorious sheet pan dish! The miso maple sauce probably taste delicious with other recipes like salads and even tofu scrambles!
Katrina
This 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
Awesome!
Pam
Anything to sub for the miso? I can’t find it anywhere. Tamari?
Richa
yes
Amy
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!!
tiffani
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.
Richa
Awesome! Yes its such a hearty meal and flexible with whatever spice blends you want to use.
Lea
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!
Richa
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. 🙂
Lea
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?
Richa
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!
Caroline
I made this and took to work for lunch, that dressing is to die for. Definitely making again! Thank you for your wonderful recipes.
Richa
awesome!
Carol
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. 😊
Richa
yay! Awesome!
Dane and Sian
Turned out great! Thanks for another awesome recipe. 🙂
Colleen
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.
Richa
Thanks!!
Adriana
I don’t see where it says to add the chickpeas…. with the veggies or with the sunflower seeds?
Richa
oops yes with the veggies
Jennifer M
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?
Richa
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