Smoky Berbere Sheet Pan Veggie Dinner with Tahini Dressing
User Reviews
5
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4
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Calories
383 kcal
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Course
Main Course
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Cuisine
Fusion
Smoky Berbere Sheet Pan Veggie Dinner with Tahini Dressing
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This Smoky Berbere Sheet Pan Veggie Dinner showcases a medley of mushrooms, zucchini, bell peppers, broccoli, tofu, and white beans coated in a warm berbere and spice mix. Roasting the seasoned ingredients develops smokiness and tender texture. A creamy tahini dressing with lemon, dill, and garlic complements the robust spices, bringing balance to the dish.
Description
The recipe combines white or cremini mushrooms, sliced zucchini, bell peppers, chopped broccoli, pressed and cubed tofu, and white beans spread on a sheet pan. These are drizzled with lime juice and oil, then coated thoroughly with a blend of berbere spice, paprika, thyme, black pepper, salt, garlic powder, and onion flakes before roasting at 400°F until tender and slightly caramelized.
The tahini dressing is made by whisking tahini with warm water, lemon juice, dried dill, salt, and garlic powder, adding a creamy, tangy element that contrasts the smoky warmth of the spices. Pumpkin seeds or hemp seeds can be added for extra crunch and garnished with fresh cilantro or parsley.
This dinner can be enjoyed as a main course or added to wraps or grain bowls. Berbere spice can be adjusted for heat, and variations with other spice blends like garam masala or curry powder offer flavor variations.
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Ingredients
- 4 oz white mushroom 1-inch or smaller size pieces, or cremini mushrooms, quartered
- 1 zucchini small 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 tofu pressed and cubed, or extra firm tofu
- 1.5 - 2 cups broccoli small chopped
- 15 oz White beans or 1.5 cups cooked, or chickpeas or other beans of choice
- 2 teaspoons lime juice
- 2 teaspoons neutral cooking oil generic cooking oil
For the spices:
- 1 tablespoon berbere blend
- 2 teaspoons paprika
- 1 teaspoon thyme dried
- 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 water warm
- 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 optional, or hemp seeds, for crunch
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.
Notes
- This dish is naturally nut-free and gluten-free.
- To make soy-free, omit tofu and add more vegetables or beans.
- Serve the roasted veggies with pita or tortilla wraps and extra tahini dressing.
- Try placing the vegetables over cooked grains for a hearty bowl.
- Berbere spice blends vary in heat; reduce quantity if yours is very spicy or add complementary spices like coriander, cumin, and cardamom.
- For an oil-free option, bake with aquafaba instead of cooking oil.
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
46g
(15%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
622mg
(26%)
Potassium
926mg
(20%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
1868IU
(37%)
Vitamin C
95mg
(106%)
Calcium
188mg
(19%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 622mg | 26% |
| Potassium | 926mg | 20% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1868IU | 37% |
| Vitamin C | 95mg | 106% |
| Calcium | 188mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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