This vegan sheet pan dinner is loaded with vegetables, sweet potatoes, and tofu, and topped off with an addictive lemon tahini sauce. Make this easy weeknight recipe tonight!
Sometimes after a busy day of work, you want a meal that’s easy to make AND easy to clean up. This vegan sheet pan dinner is ideal for those nights, but it certainly doesn’t compromise on flavor or nutrition. Filled with sweet potatoes, vegetables, and tofu, this meal takes just about 40 minutes to prepare, and uses minimal dishes. Easy clean-up = more time for cozying up on the couch and binging your favorite show!
In addition to being vegan, this sheet pan dinner is also gluten-free and dairy-free. It has a good balance of fiber-rich carbohydrates, vegetables, plant-based protein, and healthy fats to keep you full and satisfied. Once you try this sheet pan dinner, you’ll wish every night was sheet pan night!
Ingredients in vegan sheet pan dinner
All the ingredients for this recipe are easy to find and can be found in most grocery stores. You likely have some of them in your pantry already!
Red bell pepper
Tofu (firm or extra-firm)
One great thing about this recipe is that you can easily swap the ingredients for different ones based on availability or preference. Here are a few ideas:
Swap fingerling potatoes for sweet potatoes
Swap cauliflower, Brussels sprouts, or cabbage for broccoli
Swap asparagus or cherry tomatoes for red bell pepper
Swap salmon or shrimp for tofu – just note that the cooking time may be different if you choose to swap for a different protein.
How to make vegan sheet pan dinner
This recipe is very easy to make, so even if you are a beginner cook, you’ll have no problem with this one!
First, drain and press the tofu between two plates, the tofu wrapped in paper towel. This is to squeeze out excess water from the tofu.
Preheat your oven and line a baking sheet with parchment paper. The parchment paper will prevent the ingredients from sticking to the pan while they bake in the oven.
Chop the sweet potato into large chunks. Toss it with salt, pepper, paprika, and olive oil, then spread out on the prepared baking sheet.
Bake the sweet potatoes on their own for 15 minutes. While the sweet potatoes are cooking, chop the broccoli, and bell pepper, and cube the tofu. Toss with more olive oil and seasonings.
Remove the sweet potato from the oven, pushing it all to one side of the sheet pan. Spread the other ingredients onto the sheet pan (careful – it’s hot) then return to the oven to finish baking.
Prepare the lemon tahini sauce by whisking together all the ingredients. Serve your sheet pan dinner with a generous drizzle of the sauce, and enjoy!
Is this vegan sheet pan dinner healthy?
This recipe is quite nutrient-dense and healthy, thanks to all the plant-based and minimally processed ingredients! It also has a good balance of fiber, protein, complex carbohydrate, and healthy fat to keep you satisfied and full for hours.
Sweet potatoes are a good source of several vitamins and minerals. One cup of sweet potato provides 448 mg of potassium (12 percent of your daily needs), 4 grams of dietary fiber, plus magnesium, vitamin A, and vitamin B-6.
Broccoli has 2.3 grams of dietary fiber, 2.5 grams of protein, and 81 mg of vitamin C (over 100 percent of your daily needs) in a one cup serving. It’s also rich in vitamin K, and a very good source of folate.
Red bell pepper is one of the best food sources of vitamin C – 190 mg in one cup (that’s over 300 percent of your daily needs)! It’s also rich in several antioxidants.
Tofu is made from soybeans, which makes it a complete protein. This means tofu contains all nine essential amino acids our body needs. (Most plant-based protein sources are missing at least one essential amino acid). A three ounce serving of tofu provides 8 grams of protein.
This vegan sheet pan dinner makes about three servings. Another great thing about it? If you’re just cooking for one or two, it keeps very well in the fridge. Store it all in an airtight container for 3-5 days.
Drain the tofu and wrap it in paper towels. Press between two plates, adding a heavy pan or a few cans of food to the top plate for extra weight.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Toss the sweet potato cubes with 1 tbsp olive oil and a generous shake of salt, pepper, and paprika. Spread it out onto the prepared baking sheet.
Bake the sweet potatoes for 15 minutes. While they are in the oven, cut the tofu into large cubes.
Toss the tofu, broccoli, and bell pepper in the remaining olive oil, seasoned with more salt, pepper, and paprika.
Remove the sweet potatoes from the oven and use a wooden spoon to push them all to one side of the baking sheet. Carefully add the rest of the vegetables and tofu to the baking pan, spreading everything out in an even layer with the wooden spoon.
Return the baking sheet to the oven, cooking for another 20-25 minutes.
Prepare the lemon tahini sauce. Whisk together the tahini, lemon juice, salt, and garlic powder. The tahini will thicken up significantly, so add cold water, 1 tablespoon at a time, until it becomes creamy and smooth.
Serve your sheet pan dinner in a shallow pasta bowl, drizzled generously with lemon tahini sauce.
Keeps well in the fridge in an airtight container for 3-5 days.
Keywords: vegan sheet pan dinner, vegan, gluten free
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