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Chanty

Oil Free Sheet Pan Roasted Veggie Bowls

Super easy dinner idea and great way to use up any veggies you have laying around!
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 sheet pan
  • parchment paper

Method
 

  1. 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.
  2. 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.
  3. 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)