Smoky Berbere Sheet Pan Veggie Dinner with Tahini Dressing
Spice up your dinner routine with this flavorful Berbere Sheet Pan Dinner! Veggies, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree Nutfree, Soyfree substitute option.
Servings: 4
Ingredients
- 4 oz quartered white or cremini mushrooms 1-inch or smaller size pieces
- 1 small zucchini chopped into thick slices
- 1 bell pepper sliced into thick slices (red pepper or a mix of red and green bell peppers or other colours)
- 7 oz firm or extra firm tofu pressed and cubed
- 1.5 - 2 cups small chopped broccoli
- 15 oz can white beans or chickpeas or other beans of choice or 1.5 cups cooked
- 2 teaspoons lime juice
- 2 teaspoons oil
For the spices:
- 1 tablespoon berbere blend
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons onion flakes
For the tahini dressing:
- 1/4 cup tahini
- 1/4 cup warm water
- 1 tablespoon lemon juice
- 1/2 teaspoon dried dill or parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Cilantro or parsley for garnish
- 2 Tablespoons pumpkin seeds or hemp seeds for crunch optional
Instructions
- Chop or cube all the veggies and the tofu if you haven’t already. Then add them to a big sheet pan or baking dish (11x13 inches or larger size). Then drizzle the lime juice and oil on to the veggies and toss to coat well. If the veggies are not fully coated then add some more lime juice and another teaspoon of oil and toss.
- In another bowl mix all the spices and sprinkle all over and toss well so all the veggies, tofu and beans are coated with the spice mixture. (You can use other spices like garam masala, baharat, curry powder etc. for variation)
- Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.
- Bake for 25-30 minutes. At about the 18-20 minute mark check the veggies if they are getting evenly cooked and the edges are not getting scorched. Move them around. If the broccoli or mushrooms are not cooked through let them bake for another 10 minutes or so.
- Meanwhile make the tahini dressing. Add the tahini, 2 tablespoons of water, lemon juice, dried dill, salt and garlic powder to a bowl. Mix really well. Add more water as needed to make a creamy thick dressing. Taste and adjust salt, tang and flavor.
- Once the veggies are done cooking, remove from the oven and plate them in your serving bowls and drizzle with the tahini dressing. You can add some pumpkin seeds or chopped pecans for crunch(optional). Garnish with parsley.
- You can also add these veggies in a pita wrap and add some lettuce and tahini dressing. Or you can add these veggies to a bowl with some cooked grains , and make a bowl.
Video
Notes
This recipe is nut-free, gluten-free
- Soy-free: omit the tofu and add more veggies of choice, more mushroom or more beans.
- Make pita wrap or tortilla wraps - You can also add these veggies in a pita wrap and add some lettuce and tahini dressing.
- Make a bowl: add these veggies to a bowl with some cooked grains if you like.
- You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!
- You can use other spices like garam masala, baharat, curry powder etc
- Oilfree: Use aquafaba instead of oil for baking
- Berbere can range from mild to hot depending on brand. If yours is hotter, use less of it and add spices like ground coriander, cumin and cardamom for added flavor
Nutrition
Calories: 383kcal | Carbohydrates: 46g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 622mg | Potassium: 926mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1868IU | Vitamin C: 95mg | Calcium: 188mg | Iron: 7mg