6 Sheet Pan Recipes

1. Roasted Chickpea & Vegetable

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 medium sweet potatoes, peeled and diced

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Fresh parsley, chopped (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss chickpeas, sweet potatoes, bell pepper, and zucchini with olive oil, paprika, cumin, garlic powder, salt, and pepper.

3. Spread the mixture evenly on the baking sheet.

4. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are crispy.

5. Garnish with fresh parsley and serve immediately.

2. Tofu & Broccoli Stir-Fry

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stovetop.

Ingredients:

• 1 block firm tofu, pressed and cubed

• 2 cups broccoli florets

• 1 bell pepper, sliced

• 1 medium onion, sliced

• 2 tbsp tamari (gluten-free soy sauce)

• 1 tbsp sesame oil

• 1 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp ground ginger

• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Toss tofu cubes with tamari, sesame oil, olive oil, garlic powder, and ground ginger.

3. Arrange tofu, broccoli, bell pepper, and onion on the baking sheet.

4. Roast for 20-25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.

5. Sprinkle sesame seeds over the top and serve immediately.

3. Quinoa & Roasted Vegetable

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store in an airtight container in the fridge for up to 3 days.

Ingredients:

• 1 cup quinoa (rinsed)

• 1 cup cherry tomatoes, halved

• 1 small eggplant, diced

• 1 red onion, chopped

• 1 tbsp olive oil

• 1 tsp dried oregano

• Salt and pepper to taste

• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cook quinoa according to package instructions.

3. Toss cherry tomatoes, eggplant, and onion with olive oil, oregano, salt, and pepper.

4. Spread the vegetables evenly on the baking sheet and roast for 25-30 minutes, or until tender.

5. Serve the roasted vegetables over the cooked quinoa, garnished with fresh basil.

4. Lentil & Sweet Potato

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store in an airtight container in the fridge for up to 3 days.

Ingredients:

• 1 cup dried green or brown lentils (rinsed)

• 2 medium sweet potatoes, peeled and diced

• 1 cup Brussels sprouts, halved

• 1 tbsp olive oil

• 1/2 tsp turmeric

• 1/2 tsp cumin

• Salt and pepper to taste

• 1/4 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, toss sweet potatoes and Brussels sprouts with olive oil, turmeric, cumin, salt, and pepper.

3. Spread the sweet potatoes and Brussels sprouts evenly on the baking sheet.

4. Roast for 20-25 minutes, tossing halfway through.

5. Meanwhile, cook lentils according to package instructions (about 20-25 minutes) until tender.

6. Serve the roasted vegetables over the cooked lentils, garnished with fresh cilantro.

5. Crispy Chickpea & Cauliflower

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store in an airtight container in the fridge for up to 3 days.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 small head cauliflower, cut into florets

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp garlic powder

• Salt and pepper to taste

• 2 tbsp tahini (optional, for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, toss chickpeas and cauliflower florets with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.

3. Spread the chickpeas and cauliflower evenly on the baking sheet.

4. Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and the chickpeas are crispy.

5. Drizzle with tahini before serving.

6. Tempeh & Veggie with Lemon-Tahini Dressing

• Prep Time: 15 minutes

• Servings: 4

• Storage: Store in an airtight container in the fridge for up to 3 days.

Ingredients:

• 1 package tempeh (8 oz), cubed

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 medium zucchini, sliced

• 1 tbsp olive oil

• 1 tbsp tamari (gluten-free soy sauce)

• 1 tsp smoked paprika

• Salt and pepper to taste

• 1 tbsp tahini

• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss tempeh, broccoli, bell pepper, and zucchini with olive oil, tamari, smoked paprika, salt, and pepper.

3. Spread the mixture evenly on the baking sheet.

4. Roast for 20-25 minutes, flipping halfway through, until the tempeh is crispy and the vegetables are tender.

5. In a small bowl, whisk together tahini and lemon juice to create the dressing.

6. Drizzle the dressing over the roasted tempeh and veggies before serving.