Nourishing Veggie Sheet Pan Dinner

Nourishing Veggie Sheet Pan Dinner

Ingredients

1 tablespoons olive oil  / 1 tablespoon olive oil  2 medium sweet potatoes, unpeeled, medium dice ½ cup red onion, medium dice 1 teaspoon smoked paprika  / ½ teaspoon paprika 1 teaspoon chile powder / ½ teaspoon / chile powder 1 teaspoon Italian seasoning / ½ teaspoon / Italian seasoning  1 teaspoon garlic powder  / ½ teaspoon garlic powder 2 cups broccoli florets 1 cup cherry tomatoes, halved 1 15 oz can of chickpeas, drained, rinsed, patted dry with a paper towel Miso Tahini Dressing:  In a small bowl, whisk together: 1 cup tahini Juice of 1 lemon 2 teaspoons maple syrup 2 teaspoons white miso paste Warm water, as needed too desired consistency Salt and Pepper, to taste

Procedure

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. 
2. In a large bowl, add olive oil, sweet potatoes and onion, 1 teaspoon each of paprika, chile powder, Italian seasoning, garlic powder and toss together until evenly coated. 
3. Spread evenly on baking sheet and bake for 30 minutes. 
4. In a large bowl, add broccoli, cherry tomatoes, chickpeas and ½  teaspoon each of paprika, chile powder, Italian seasoning, garlic powder and  toss together until evenly coated. 
5. After 30 minutes of sweet potatoes baking, remove from oven, make room on the baking sheet for the broccoli, cherry tomatoes, chickpeas.  Bake everything for an additional 15 minutes. 
6. Remove from oven.  Combine well and well and Serve on whole grain of choice and drizzle with tahini dressing.

Yield: 8 Servings Print