BBQ Sheet-Pan Dinner

Name: BBQ Sheet-Pan Dinner
Yield: Makes 4 servings
Ingredients: 1 medium Yukon Gold potato, peel on, chopped into 1-inch cubes; 1 large red onion, chopped into 1-inch pieces; 1 red bell pepper, deseeded and chopped into 1-inch pieces; 1 medium sweet potato, peel on, chopped into 1-inch cubes; 5 cups bite-sized cauliflower florets (1 medium head cauliflower); 5 cups bite-sized cauliflower florets (1 medium head cauliflower); ¾ teaspoon garlic powder; ¼ teaspoon red pepper flakes or to your preference; 1 teaspoon dehydrated minced onion; 1 teaspoon smoked paprika; 2–3 grinds black pepper; ½ cup water; ½ cup packed pitted soft Medjool or Deglet Nour dates*; ¼ cup tomato paste; 1½ cups cooked or canned chickpeas, drained and rinsed; ½ cup packed pitted soft Medjool or Deglet Nour dates*; 1 tablespoon + 1 teaspoon Dijon mustard; 1 tablespoon balsamic vinegar; 2 tablespoons tamari; 2 tablespoons apple cider vinegar

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I love a good sheet-pan dinner! Here halfway way through baking, the veggies are tossed with a refined-sugar-free BBQ sauce and baked again. If you like your veggies with a crunch, shorten the baking time. This can be served as a dish on its own, on top of cooked quinoa, or with a side of steamed greens. You can also make the sauce ahead of time for easy weeknight cleanup (it freezes well too).

Ingredients

Side dish
Dinner
Vegan
Gluten-free

Ingredients

Method