Spice up your dinner routine with this tasty Barbere Sheet Pan Dinner! Vegetables, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree nutfree, soyfree alternative options.
Everyone loves sheet pan dinners. What we love about one-pot dinners is flipped onto a sheet pan. I mean, what’s better than dumping some ingredients on a sheet pan, popping it in the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.
This vegan sheet pan dinner can be left completely uncooked without the odd peep through the oven door. Cleanliness is also a minimal factor, again – just one pan.
Well, we have one more dish because we make a little tahini sauce on the side to drizzle over the sheet pan dinner after cooking. Although the tahini sauce is optional, it’s totally recommended because the tahini’s richness really takes the whole dinner to a whole new level of delish.
What makes this sheet pan dinner extraordinary is the use of barbere—a spicy Ethiopian spice blend that contains more than a dozen different ingredients.
These include cayenne pepper, fenugreek and ginger, as well as other warming spices such as coriander, cardamom, allspice, cumin, pepper, cloves and cinnamon.
You can find barbeque in the spice or international section of any well-stocked supermarket, get it online, or make your own!
More Vegetarian Sheet Pan Dinners:
Sheet Pan Mediterranean Dinner with Roasted Root Veggies
Sheet Pan Thanksgiving Dinner (Vegan)
Sheet Pan Veggie Dinner with Miso Maple Dressing
Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce
Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing
Print recipe
Smoky Barbere Sheet Pan Veggie Dinner with Tahini Dressing
Spice up your dinner routine with this tasty Barbere Sheet Pan Dinner! Vegetables, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree nutfree, soyfree alternative options.
Serving: 4
Calories: 383kcal
material
- 4 oz Quartered white or cremini mushrooms 1-inch or smaller pieces
- 1 Cut the small zucchini into thick slices
- 1 pepper Coarsely chopped (red chillies or a mix of red and green bell peppers or other colors)
- 7 oz Firm or extra firm tofu Pressed and cubed
- 1.5 – 2 the cup Chopped broccoli
- 15 oz Can white beans or chickpeas or other beans of choice or 1.5 cups cooked
- 2 teaspoon Lemon juice
- 2 teaspoon the oil
For the spices:
- 1 table spoon berbe mix
- 2 teaspoon Paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon Bell pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoon Onion flakes
For the tahini dressing:
- 1/4 the cup tahini
- 1/4 the cup hot water
- 1 table spoon lemon juice
- 1/2 teaspoon Dried dill or parsley
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Cilantro or parsley for garnish
- 2 table spoon Pumpkin seeds or hemp seeds for crunch optional
instructions
-
Chop or cube all the vegetables and tofu if you haven’t already. Then add to a large sheet pan or baking dish (11×13 inch or larger). Then drizzle the lime juice and oil over the vegetables and toss to coat well. If the vegetables aren’t fully coated, add a little more lime juice and another teaspoon of oil and toss.
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Mix all the spices in another bowl and sprinkle around and toss well so that all the vegetables, tofu and beans are coated with the spice mixture. (You can use other spices like garam masala, baharat, curry powder etc for variation)
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Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.
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Bake for 25-30 minutes. At about the 18-20 minute mark check to see if the vegetables are cooking evenly and if the edges are charring. Move them around. If the broccoli or mushrooms are not cooked, let them bake for another 10 minutes or so.
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Meanwhile prepare the tahini. Add tahini, 2 tablespoons 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.
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When the vegetables are cooked, remove from the oven, plate in your serving bowl and drizzle with the tahini dressing. You can add some pumpkin seeds or chopped pecans for pumpkin (optional). Garnish with parsley.
-
You can add these vegetables to a pita wrap and add some lettuce and tahini dressing. Or you can add these vegetables to a bowl with some cooked grains and make a bowl.
Comment
- i am free: Skip the tofu and add more vegetables of choice, more mushrooms or more beans.
- Make pita wraps or tortilla wraps – You can add these vegetables to a pita wrap and add some lettuce and tahini dressing.
- Make a bowl: Add these vegetables to a bowl with some cooked grains if you like.
- You can find barbeque in the spice or international section of any well-stocked supermarket, get it online, or make your own!
- You can use other spices like garam masala, baharat, curry powder etc
- oil free: Use aquafaba instead of oil for baking
nutrition
nutrients
Smoky Barbere Sheet Pan Veggie Dinner with Tahini Dressing
No. per job
calories 383
135 calories from fat
% Daily Value*
thick 15 grams23%
2 grams of saturated fat13%
Sodium 622 mg27%
potassium 926 mg26%
carbohydrates 46 grams15%
13 grams of fiber54%
10 grams of sugar11%
protein 20 grams40%
Vitamin A 1868IU37%
Vitamin C 95 mg115%
calcium 188 mg19%
iron 7 mg39%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- Vegetables: Cremini mushrooms, zucchini, bell peppers and broccoli
- Our protein of choice here is tofu with white beans
- Spices: Ethiopian spice blend of bebare, paprika, thyme, pepper, garlic powder and onion powder.
- For tahini dressing, we mix tahini with hot water, lemon juice, salt, dill and garlic powder.
Suggestion:
- Make pita wraps or tortilla wraps – You can add these vegetables to a pita wrap and add some lettuce and tahini dressing.
- Make a bowl: Add these vegetables to a bowl with some cooked grains if you like.
- You can use other spices like garam masala, baharat, curry powder etc
- This recipe is nut-free and gluten-free. to make it Soy-free Skip the tofu and add more vegetables of choice, more mushrooms or more beans.
How to Make Vegan Barbere Sheet Pan Dinner:
Chop or cube all the vegetables and tofu if you haven’t already.
Then add to a large sheet pan or baking dish (11×13 inch or larger).
Then drizzle the lime juice and oil over the vegetables and toss to coat well. If the vegetables aren’t fully coated, add a little more lime juice and another teaspoon of oil and toss.
Mix all the spices in another bowl and sprinkle around and toss well so that all the vegetables, tofu and beans are coated with the spice mixture.
Preheat the oven to 400ºF (205ºC) and place the baking pan in the preheated oven.
Bake for 25-30 minutes.
At about the 18-20 minute mark check to see if the vegetables are cooking evenly and if the edges are charred. If the broccoli or mushrooms are not cooked, let them bake for another 10 minutes or so.
Meanwhile prepare the tahini. Add tahini, 2 tablespoons 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.
When the vegetables are cooked, remove from the oven, plate in your serving bowl and drizzle with the tahini dressing.
Ways to Serve Barbere Sheet Pan Dinner:
You can add these vegetables to a pita wrap and add some lettuce and tahini dressing. You can use tortillas to make a wrap. Or you can add this vegetable to a bowl with some cooked grains if you prefer.
storage
Refrigerate the roasted vegetable and bean mixture in a sealed container for up to 3 days. Refrigerate the dressing separately. Reheat the vegetables in the oven or microwave, then garnish and serve.