Sheet Pan Veggie Dinner

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

Ingredients

• 1 head of broccoli
• 1 cup (133 g) cubed sweet potato
• 1.5 cups (164 g) cooked chickpeas or 1 15 oz can drained
• 1 cup (248 g) tofu (pressed for 10 mins then cubed)
• 1/2 (0.5 ) red or green bell pepper , sliced
• 2 tsp oil
• 3/4 tsp (0.75 tsp) chiotle pepper powder
• 1/2 tsp (0.5 tsp) chipotle pepper flakes or red pepper flakes
• 1/2 tsp (0.5 tsp) smoked or sweet paprika
• 3/4 tsp (0.75 tsp) garlic powder
• 1/2 tsp (0.5 tsp) onion powder
• 3/4 tsp (0.75 tsp) salt
• additional optional spices: dash of black pepper cinnamon, 1/2 tsp oregano
• 3 tbsp sunflower seeds
• 3 cloves of garlic finely chopped

Miso Maple Lime Dressing:

• 1 tbsp lime juice
• 1 tbsp miso
• 1 tbsp water
• 1.5 tbsp maple syrup
• a good pinch of salt and paprika/chipotle pepper
• 1 tsp olive oil optional

Instructions

1. 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.
2. 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.
3. Bake at 400 degrees F for 25 minutes.
4. 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.
5. 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.
6. 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.

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