Sheet Pan Meals

Recipe by: Dr. Michael Greger
Sheet pan meals can be an easy, versatile way to check off the Daily Dozen! Add your favorite veggies, beans, and sweet potatoes to a pan and toss on your favorite herbs/ spices. Serve the dish on its own, over whole grains (like quinoa or oat groats) or greens (like baby kale or arugula). Top with a homemade tahini or cashew dressing, such as the Ranch Dressing from the How Not to Diet Cookbook. Here's a recipe you can follow, but feel free to do your own variation!
4.56 from 9 votes
Course Main Course
Difficulty Easy
Servings 4
Daily Dozen

Ingredients
 
 

  • 4 cups diced sweet potatoes (purple or orange)
  • 3 cups cooked chickpeas
  • 2 cups diced zucchini
  • 1 ½ - 2 cups sliced Brussels Sprouts
  • 2-3 cups chopped cauliflower
  • 2 cups chopped carrots
  • 1 medium onion, chopped
  • 2-3 cups sliced cherry or grape tomatoes
  • 4-5 tablespoons lemon juice (about 2 lemons)
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoon chipotle powder

Instructions
 

  • Preheat the oven to 425F.
  • Prepare the vegetables and beans. Line a pan with a silicone mat or parchment paper. Add the ingredients. Toss with the lemon juice and spices.
  • Roast the vegetables and beans for 50-60 minutes, or until desired texture is reached. Turn the veggies 1-2 time(s) throughout the cooking process.
  • Serve the veggies and beans as is or with whole grains and/or greens. Top with tahini or a cashew-based dressing, such as our Ranch Dressing*, if desired. Enjoy!

Notes

*Ranch Dressing from The How Not to Diet Cookbook is here.
Did you make this recipe?Mention @nutrition_facts_org or tag #DailyDozenRecipes!
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