Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
This sheet pan dinner combines roasted broccoli, cubed sweet potatoes, tofu, and chickpeas coated in a fragrant blend of chipotle powder, smoked paprika, and garlic. The vegetables develop roasted, tender textures with crisp edges, enhanced by a final sprinkle of toasted sunflower seeds and garlic before a drizzle of tangy miso maple lime dressing. The dressing adds a balanced sweetness and umami that ties the components together. It’s a straightforward one-pan meal offering a mix of plant-based proteins and hearty vegetables, suitable as a main or taco filling.
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
- paprika or chipotle pepper, good pinch
- salt 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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 411
% 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.