This un-recipe is a favourite mid-week go-to and a great way to use up leftover vegetables. Simply add the harder vegetables onto the baking tray and bake for 10-15 minutes, then add the next layer of vegetables, and top with a plant-based protein of your choice. See this un-recipe for more tips and tricks.
Course: Main Course
Keyword: Roasted Vegetable Tray, Sheet Pan Dinner Vegetarian, Sheet Pan Meal
Preheat the oven to 400°F. Prepare all the vegetables (scrub and chop the sweet potato or yam, chop the carrots, destem and halve the Brussel sprouts, chop the cauliflower, etc).
Coat the sweet potato or yam (or potato) with olive oil and a pinch of salt (and any other seasoning you like. Bake for 15 minutes and then remove from the oven and toss gently on the baking tray. Add your other vegetables and toss them in a small amount of oil and more seasoning. Bake for an additional 25 minutes or until the harder vegetables (sweet potato, yam, potato) can be pierced easily by a fork.
Next, add the drained and rinsed chickpeas and bake for a further 5 minutes. Option to add a little oil and seasoning to the chickpeas. If you don't use oil on the chickpeas they will remain soft and not crisp up.
Remove your tray from the oven and that's it! Option to serve with a delicious dressing (see below) or season with nutritional yeast and lemon juice. For a more hardy meal serve with some cooked brown rice or quinoa.