Smoky Berbere Sheet Pan Veggie Dinner with Tahini Dressing

Step 1

Chop or cube all the veggies and the tofu if you haven’t already. Then add them to a big sheet pan or baking dish (11x13 inches or larger size). Then drizzle the lime juice and oil on to the veggies and toss to coat well. If the veggies are not fully coated then add some more lime juice and another teaspoon of oil and toss.

Step 2

In another bowl mix all the spices and sprinkle all over and toss well so all the veggies, tofu and beans are coated with the spice mixture. (You can use other spices like garam masala, baharat, curry powder etc. for variation)

Step 3

Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.

Step 4

Bake for 25-30 minutes. At about the 18-20 minute mark check the veggies if they are getting evenly cooked and the edges are not getting scorched. Move them around. If the broccoli or mushrooms are not cooked through let them bake for another 10 minutes or so.

Step 5

Meanwhile make the tahini dressing. Add the tahini, 2 tablespoons of water, lemon juice, dried dill, salt and garlic powder to a bowl. Mix really well. Add more water as needed to make a creamy thick dressing. Taste and adjust salt, tang and flavor.

Step 6

Once the veggies are done cooking, remove from the oven and plate them in your serving bowls and drizzle with the tahini dressing. You can add some pumpkin seeds or chopped pecans for crunch(optional). Garnish with parsley.

Step 7

You can also add these veggies in a pita wrap and add some lettuce and tahini dressing. Or you can add these veggies to a bowl with some cooked grains , and make a bowl.