Sheet Pan Dinner

By Reshma Shah

Make an easy balanced dinner with just 2 baking sheets and only 10 minutes of prep time! Add your favorite sauce for flavor or try out the also simple to make Ginger Miso Sauce while your dinner bakes.

YIELDS: 4 servings

COOK TIME: 35 min

PREP TIME: 10 min

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INGREDIENTS

  • 2 medium Japanese sweet potatoes (any variety works), cut into roughly 1-inch cubes
  • 1 large bunch of broccoli, chopped into florets
  • 16-ounce package of super firm tofu, cut into ½-inch cubes
  • 2–3 tbsp olive oil, divided
  • 2 tsp salt, divided
  • Freshly ground black pepper, to taste
  • 1 tsp smoked paprika
  • 1 tbsp cornstarch
  • Chopped cilantro or parsley, for garnish
  • Optional: ginger miso sauce

 


RECIPE

  1. Line two rimmed baking sheets with parchment paper and preheat the oven to 400°F.
  2. Spread the sweet potatoes on one baking sheet. Drizzle with about 1–2 teaspoons of olive oil and season with 1 teaspoon of salt and black pepper to taste. Toss to coat.
  3. Roast for 30–35 minutes, tossing halfway through.
  4. Spread the broccoli on one half of the second baking sheet. Drizzle with 1–2 teaspoons of olive oil and season with salt and pepper to taste. Toss to coat.
  5. Place the tofu in a medium bowl. Sprinkle with smoked paprika, a hefty pinch of salt, and black pepper to taste. Drizzle with 1–2 teaspoons of olive oil and toss gently to combine. Sprinkle the cornstarch over the tofu and toss again until evenly coated. Arrange the tofu in a single layer on the other half of the second baking sheet, next to the broccoli. Roast for about 25 minutes, tossing halfway through, until the tofu is golden and the broccoli is lightly charred.
  6. While the tofu and vegetables are roasting, prepare the optional ginger miso sauce.
  7. To serve, divide the sweet potatoes, broccoli, and tofu between bowls. Drizzle with the ginger miso sauce and top with fresh herbs.