Super easy sheet pan roasted veggie bowls without using any oil! This is one of my favorite lazy dinner recipes because it’s so easy and a great way to use any veggies you have on hand that you need to use.
To replace oil in this recipe I just used a sprinkle of veggie broth to keep the veggies from drying out and it works great! They come out soft and flavorful. I have transitioned to making most of my recipes low sodium/ limited added salt so I just used some Mrs. Dash and Italian seasoning and lemon juice for flavor. The veggies have such concentrated flavor form baking them that I don’t even miss the salt in this recipe!
For the tofu I used some liquid aminos which is a lower sodium soy sauce alternative, date syrup and chili powder and it turned out soo good! This is one of my new favorite ways to make tofu. I use firm tofu instead of extra firm so it stays soft on the inside and not too dry.
To create the veggie bowls Iayer the veggies and tofu on top of quinoa, chickpeas and lettuce. Every veggie bowl needs a good sauce so I used my hemp seed/ cashew garlic sauce recipe which you can find on this blog. Tahini sauce also works great! Top with fresh chopped basil to finish it off!
Oil Free Sheet Pan Roasted Veggie Bowls
Equipment
- 1 sheet pan
- parchment paper
Ingredients
- 1 head of cauliflower cut into florets
- 2 carrots chopped
- 2 bell peppers cut into strips
- about 1/4 cup low sodium veggie broth plus more if needed
- Mrs Dash seasoning
- Italian seasoning
- 1 lemon juiced
Chili tofu
- 1 block of firm tofu cut into squares
- 1-2 tbsp date syrup
- 1 tsp chili powder
- a few shakes braggs liquid aminos
For the Bowls
- 1 can chickpeas drained and rinsed
- quinoa
- other greens like lettuce or kale
- hemp seed sauce
Instructions
- 1. Cut veggies into desired shapes- (cut them up smaller so they cook faster) Place on parchment paper lined baking sheet. Pour a few tbsp of veggie broth on top and sprinkle with the Mrs. Dash and Italian seasoning. Use hands to gently toss the veggies with the seasoning.
- Drain the tofu and pat dry with a towel. Cut into cubes. Gently mix together the tofu with the liquid aminos, date syup, chili powder and Mrs. Dash. Place on the baking sheet with the veggies.
- Bake for 40 minutes at 375. Flip halfway through and sprinkle some more veggie broth on top so they don't dry out. Serve with chickpeas, quinoa and hemp garlic sauce (recipe on my blog)
