Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing

Recipe from Vegan Richa

Husband-Tested in Alice’s Kitchen

Serves 3

When the husband says, “I could eat this every day,” I know I’ve found a keeper of a recipe.  When I told him the recipe author suggested that this could be served on a tortilla as a taco, I could see the wheels turning.  It’s an easy dinner to make, but there is a spice mixture to measure out and a dressing to make, so next time I make this, I’ll make an extra batch of the spice mixture for another time.  The dressing can be made and the prep dishes can be washed while the sheet pan of veggies roast.  This is good enough to serve to company!

Spice Mixture:

¾ teaspoon chipotle pepper powder

½ teaspoon red pepper flakes

½ teaspoon smoked or sweet paprika

¾ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon kosher or sea salt

½ teaspoon oregano

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

Veggie Mixture

1 head broccoli, cut into bite-size pieces

1 cup peeled and cubed sweet potato (1 small)

1½ cups cooked chickpeas, drained and rinsed (After rinsing, place the chickpeas on a clean towel to dry.)

1 cup tofu, pressed for 10 minutes and cubed (about ½ package)

½ bell pepper, sliced (any color)

2 teaspoons olive oil

Miso Maple Lime Dressing:

1 Tablespoon fresh lime juice

1 Tablespoon miso

1 Tablespoon water

1 ½ Tablespoons maple syrup

Pinch of kosher or sea salt

Pinch of smoked paprika

1 teaspoon olive oil

Flavor Crunch

3 Tablespoons hulled sunflower seeds

3 cloves garlic, finely chopped

Cooking spray

Greens for serving

Preheat the oven to 400 F.  Line a large rimmed baking sheet with parchment paper (optional.) Add the broccoli, sweet potato, pepper to the baking sheet and toss with oil.  Add the chickpeas and the tofu.  Sprinkle the veggies, beans and tofu with the spice mixture. Toss gently to coat.  Spread the spice coated mixture out so that it’s a single layer on the baking sheet.  Roast for 25 minutes.  Meanwhile, make the dressing by whisking the dressing ingredients in a small bowl.  Set the dressing aside.  When the oven timer dings, sprinkle the veggie-tofu mixture with the sunflower seeds and garlic.  Spray oil on top of the garlic and seeds.  Bake for another 10 to 15 minutes or until the veggies are done to preference and the chickpeas are roasted.  Add some greens to a plate.  Place the roasted veggie-tofu mixture over the top of the greens.  Drizzle with the dressing and serve. 

Notes:  You can substitute the oil with a mixture of broth and lime juice.  You can use chickpea miso in the dressing and more chickpeas or veggies instead of tofu if you wish this to be soy free.  You can also serve this in tacos with the dressing and avocado.

Nutritional Information: (1 of 3 servings) 411 calories; 52 g carbohydrates; 20 g protein; 15 g fat (1 g sat. fat); 693 mg sodium; 828 mg potassium; 12 g fiber; sugars 15 g; Vitamin A 7500IU; Vitamin C 111 mg; Calcium 203 mg; Iron 4.8 mg