This easy to make dish is packed with healthy veggies and fresh flavor! Pop into the oven while you cook rice or quinoa. win dinner!
Fancy a stovetop dinner? Roasting your dinner on a baking sheet is an easy meal concept! Here’s the thing: This concept works best with meat or seafood, where you can have a filling protein and a cooked side at the same time. But for this one, Alex and I wanted to create a full plate, plant-based dinner to supercharge the veggies. This recipe features 4 of our favorite veggies to eat together: and it’s delicious too. It’s perfect for meal prep for healthy lunches or dinners throughout the week. Let us begin!
Another delicious griddle meal? Try our Plate Shrimp Boil.
What’s on the plate in this dinner?
This griddle dinner is all about healthy veggies! Did you know that according to the New York Times, 40% of Americans now want to eat more plant-based foods? Alex and I are thrilled because that’s exactly why we created this website. Our philosophy: Eating lots of vegetables can be really tasty. So it’s not like you’re giving up or having willpower: they just taste good.
Here’s what we packed into this easy dinner on a baking sheet:
The basic concept: preparing dinner on a baking sheet
The basic concept of dinner on a plate is to place your veggies on a plate and roast them until tender. Many sheet metal dishes use proteins like chicken or shrimp and remove the pan from the oven several times to add veggies in order of their cooking time. We wanted to make this plant-based dish (WFPB), and seriously simplyGuess what? All vegetables are roasted at the same time.
Yes, there is no plate plug in and out of the oven here. Just toss all the veggies on the baking sheet and roast them. Here’s what you’ll do:
- Chop all the vegetables (see instructions below).
- Mix them with the drained chickpeas, olive oil and spices.
- Place on baking sheets lined with baking paper and roast for 30 minutes at 450 degrees, turning the pans once after 20 minutes.
How to serve this plate food
You can also serve this dinner alone on a griddle: just the veggies straight! But to make it a hearty and complete meal, here’s what we did:
- Serve with rice, quinoa, or another whole grain. Adding some rice, quinoa, or whole grains makes for a heartier meal. We recommend about ¾ cup of cooked granola per serving.
- Serve on spiced lentils! Alex made us a vegetable dish for dinner the other day and served it with lentils instead of rice. It was really good! The benefit is that it contains even more plant-based protein! Try our Spiced Brown Lentils, Spiced Black Lentils or Instant Pot Lentils.
- Top with a dollop of sour cream, cashew cream, hummus, or another sauce. It’s nice to have a dollop of creaminess to tie it all together. We used sour cream, or for vegans, vegan sour cream, cashew cream (made earlier) or hummus are delicious. Some other sauce ideas: the best tahini sauce, cilantro sauce or lemon yogurt sauce.
Can you substitute something for the chickpeas?
What if you don’t like chickpeas? Chickpeas are essential for adding plant-based protein to this dish so it’s hearty enough for a main meal. Here are a few things you could substitute that still contain plant-based protein:
- 15 ounces black beans
- 1 ½ cups peeled edamame
More plate dinner recipes
Looking for healthier and easier dinners? Here are some easy one sheet dinners you might enjoy:
This recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
This easy to make dish is packed with healthy veggies and fresh flavor! Pop into the oven while you cook rice or quinoa. win dinner!
- Set oven racks to roast 2 trays. Preheat the oven to 450 degrees Fahrenheit.
- Options: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa, or Instant Pot Quinoa instructions.
- Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red peppers.
- Put all the vegetables in a large bowl. Drain and rinse the chickpeas, then add to the bowl. Mix together olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until well coated.
- Line two baking sheets with parchment paper (we prefer this over silicone baking mats as it results in crispier veggies). Spread the vegetables evenly on each sheet.
- Place in the oven and cook for 20 minutes (do not stir!). Remove pans from oven, flip and bake an additional 10 minutes (30 minutes total) until tender and lightly browned on one side.
- Cut the lemon into wedges and sprinkle the vegetables with fresh lemon juice, if you like. (Required: This step adds just the right amount of pizzazz! Or you can serve with lemon wedges.)
- Transfer to a bowl or serving platter and serve immediately with rice or quinoa. Top with a dollop of sour cream, cashew cream, or hummus.
Remarks
*If you can’t find Old Bay or can’t make your own, try 1 tsp paprika and ½ tsp celery salt.
- Category: main course
- Method: Cooked
- Kitchen: vegan
Keywords: Griddle dinner
