ONE PAN Healthy Sheet Pan Dinners! - Mind Over Munch
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Recipes in this Video
3 recipes
vegetarianplant-baseddairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 cup chickpeas, cooked
- ●1 cup sweet potato, diced
- ●1 cup broccoli florets
- ●1 cup cherry tomatoes, halved
- ●1 avocado, sliced
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 cup hummus
- ●2 tbsp lemon juice
- ●1 tbsp tahini
- ●1 tbsp water
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Rinse the quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 3On a baking sheet, toss the diced sweet potato, broccoli florets, and cherry tomatoes with olive oil, salt, black pepper, paprika, and garlic powder.
- 4Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- 5In a small bowl, whisk together the hummus, lemon juice, tahini, and water until smooth. Adjust the consistency with more water if needed.
- 6To assemble the Buddha bowl, start with a base of quinoa, then add the roasted vegetables, chickpeas, and sliced avocado on top.
- 7Drizzle the hummus dressing over the bowl and serve immediately.
Equipment
potbaking sheetmixing bowlwhisk
pescatarian
Ingredients
- ●2 salmon fillets
- ●1/2 cup hummus
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 lemon, sliced
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, mix the hummus, chopped rosemary, garlic powder, salt, and black pepper until well combined.
- 3Place the salmon fillets on a baking sheet lined with parchment paper.
- 4Spread the hummus mixture evenly over the top of each salmon fillet.
- 5Drizzle olive oil over the salmon fillets.
- 6Arrange lemon slices on top of the hummus-covered salmon.
- 7Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 8Remove from the oven and let it rest for a few minutes before serving.
Equipment
baking sheetparchment papersmall bowlspatula
vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp olive oil
- ●1 tsp chipotle powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped cilantro
- ●1 avocado, sliced
- ●Lime wedges for serving
Instructions
- 1Press the tofu to remove excess moisture, then cut it into small cubes.
- 2In a large bowl, combine the olive oil, chipotle powder, cumin, garlic powder, onion powder, salt, and black pepper.
- 3Add the cubed tofu to the bowl and toss until well coated with the spice mixture.
- 4Heat a non-stick skillet over medium heat and add the seasoned tofu.
- 5Cook the tofu for about 10-15 minutes, stirring occasionally, until golden brown and crispy.
- 6While the tofu is cooking, warm the corn tortillas in a separate skillet or microwave.
- 7Assemble the tacos by placing a portion of the cooked tofu on each tortilla.
- 8Top with shredded lettuce, diced tomatoes, chopped cilantro, and avocado slices.
- 9Serve with lime wedges on the side for squeezing over the tacos.
Equipment
non-stick skilletmixing bowlspatulaknifecutting board
🌶️🌶️🌶️Medium
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