Empty My Fridge
Sheet Pan Veggie Dinner with Miso Maple Dressing
Ingredients
- Broccoli1 head
- Sweet potato · cubed1 cup
- Chickpea · cooked1 ½ cups
- Tofu1 cup
- Bell pepper½
- Oil2 tsp
- Black pepper · powder¾ tsp
- Chili flake · flakes½ tsp
- Paprika · smoked½ tsp
- Garlic powder¾ tsp
- Onion powder½ tsp
- Salt¾ tsp
- Sunflower seed3 tbsp
- Garlic3 cloves
- Lime1 tbsp
- Miso1 tbsp
- Maple syrup1 ½ tbsp
- Good pinch of salt and paprika/chipotle pepper1
- Olive oil1 tsp
Instructions
- Preheat the oven to 400°F (205°C). Line a large baking dish with parchment paper.
- Cut the vegetables and tofu into pieces and put them in the baking dish (or in a bowl first). Add the chickpeas or beans. Drizzle with oil and toss.
- In a small bowl, mix the chipotle powder, chipotle or red pepper flakes, smoked or sweet paprika, garlic powder, onion powder, salt and any optional spices. Sprinkle over the vegetables, toss to coat, and spread in a single layer.
- Bake at 400°F (205°C) for 25 minutes.
- Scatter the sunflower seeds and chopped garlic over the top, spray a little oil over them, and bake another 10 to 15 minutes, until the vegetables are done to your liking and the chickpeas are roasted.
- For the dressing, mix the miso with the lime juice and water until smooth. Add the remaining dressing ingredients and mix. Taste and adjust with more lime or salt. Drizzle over the vegetables and serve.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicBell pepperLimeTofuChickpeaBroccoliMisoSweet potato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.