Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
3
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Calories
411 kcal
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Course
Main Course
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Cuisine
Fusion, Vegan, gluten-free
Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
Description
The Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing features a mix of cubed sweet potatoes, broccoli florets, pressed tofu, and chickpeas tossed in neutral oil and a carefully blended seasoning of chipotle powders, paprika, garlic, and onion powders. After an initial roast to develop caramelization, sunflower seeds and finely chopped garlic are added for additional toasty texture and aroma during the final minutes of baking. The miso maple lime dressing combines savory miso paste, bright lime juice, and maple syrup, balancing the spices with sweetness and acidity. This dinner is baked at a consistent 400°F to cook the ingredients evenly while achieving roasted edges.
The textures range from tender sweet potatoes and broccoli to crisp chickpeas, with the tofu adding mild softness and protein. The sunflower seeds provide a subtle crunch under the garlic notes. The miso maple dressing lends a sweet, umami, and tangy layer that complements the spices and roasted vegetables. The dish can be served with fresh greens or tucked into tacos with avocado for a versatile meal option.
For a soy-free version, chickpea miso can replace regular miso and tofu, or more chickpeas and vegetables can be used instead. An oil-free alternative involves using broth and lime juice in place of oil for roasting. The recipe yields three servings, balancing nutrition with flavor and variety of ingredients.
Ingredients
- 1 broccoli head
- 1 cup sweet potato cubed
- 1.5 cups chickpeas or 1 15 oz can drained, cooked
- 1 cup tofu (pressed for 10 mins then cubed)
- 1/2 red bell pepper sliced, or green bell pepper
- 2 tsp neutral cooking oil generic cooking oil
- 3/4 tsp chipotle pepper powder
- 1/2 tsp chipotle pepper flakes or red pepper flakes
- 1/2 tsp paprika smoked or sweet
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- black pepper cinnamon, 1/2 tsp oregano, optional, dash
- 3 tbsp sunflower seeds
- 3 cloves garlic finely chopped
Miso Maple Lime Dressing:
- 1 tbsp lime juice
- 1 tbsp miso paste
- 1 tbsp water
- 1.5 tbsp maple syrup
- salt or chipotle pepper, good pinch
- paprika or chipotle pepper, good pinch
- 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.
Notes
- For a soy-free alternative, substitute chickpea miso in the dressing and add extra chickpeas or vegetables in place of tofu.
- To make the recipe oil-free, use broth combined with lime juice instead of oil when roasting the vegetables.
- This recipe serves approximately three people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 693mg | 29% |
| Potassium | 828mg | 18% |
| Fiber | 12g | 48% |
| Sugar | 15g | 30% |
| Vitamin A | 7500IU | 150% |
| Vitamin C | 111mg | 123% |
| Calcium | 203mg | 20% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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