Sheet Pan Veggies, Chickpea, and Tofu with Creamy Avocado Sauce
Made on a single sheet pan and served with creamy avocado sauce, this Sheet Pan Veggies, Chickpea, and Tofu is quick and easy. It is a one-pan meal that is loaded with protein and fiber. It is an excellent vegan and vegetarian meal prep recipe.
Ingredients
- 2-3 cups chickpeas
- 12 oz tofu (Extra firm)
- 1 yellow bell pepper
- 1 red bell pepper
- 16 oz Broccoli
- ½ an onion
- 2 TBSP avocado oil (sub for olive oil )
- 1-2 TBSP smoked paprika
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp black pepper
- salt to taste
Ingredients for Sauce
- 1 small avocado
- ¼ cup plain yogurt
- 3 cloves garlic
- 5 TBSP lemon juice
- ½ tsp black pepper
- ½ tsp salt
- 0.5 oz cilantro
Instructions
- Preheat the oven to 375℉.
- Remove the tofu from the packaging and pit dry with a paper towel to remove excess moisture. Cut the tofu into cube sizes.
- Wash and dice the bell peppers and onion, and cut the broccoli.
- Drain and rinse the chickpeas.
- Line a sheet pan with parchment paper and transfer the cubed tofu, chickpeas, diced bell peppers, onion, and broccoli. Drizzle avocado oil and seasonings and combine.
- Transfer to the oven and roast for 25-30 minutes or until fully roasted.
Make the sauce
- Add the avocado, cilantro, lemon-speed blend juice, salt, and pepper in a high-speed blender.
- Peel the garlic cloves and use a garlic press to mince the garlic cloves. Add to the blender.
- Blend until smooth.
Serve
- Serve the roasted sheet pan meal with the avocado sauce, and enjoy!
Notes
You can store the roasted vegetables, chickpeas, and tofu in an airtight glass container and the sauce separately for 3-4 days.