No Bean Chili

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It …

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It also freezes well! A chili with no beans? Is that even possible? Yep! This is a meat…

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Vegan Pizza

This article is from Delicious Everyday.
This Vegan Pizza is super tasty and topped with colorful veggies. But don’t let it intimidate you—it’s easier to make than you’d think! All it takes to make this rainbow vegetable pizza …

This article is from Delicious Everyday.

This Vegan Pizza is super tasty and topped with colorful veggies. But don’t let it intimidate you—it’s easier to make than you’d think! All it takes to make this rainbow vegetable pizza is the dough, sauce, vegetables, and some vegan cheese! Topped with colorful red onion, corn, zucchini, and red pepper, this pizza both looks...

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Pineapple Salsa

This fresh and simple Pineapple Salsa goes great with fish, chicken, tacos, or tortilla chips! It is easy to make and a summertime favorite! Pineapple + Salsa = Amazing You can’t beat a fresh, juicy pineapple. Well, maybe if you were eating that …

This fresh and simple Pineapple Salsa goes great with fish, chicken, tacos, or tortilla chips! It is easy to make and a summertime favorite! Pineapple + Salsa = Amazing You can’t beat a fresh, juicy pineapple. Well, maybe if you were eating that fresh, juicy pineapple in Hawaii. The pineapple in Hawaii is by far…

The post Pineapple Salsa appeared first on Two Peas & Their Pod.

Sesame Ginger Carrot Salad

This bright and colorful Sesame Ginger Carrot Salad is fresh, full of flavor, and a great side dish for any meal. It only takes 15 minutes to make! This Sesame Ginger Carrot Salad might be one of my favorite salads. My friend Catherine made it for a ge…

This bright and colorful Sesame Ginger Carrot Salad is fresh, full of flavor, and a great side dish for any meal. It only takes 15 minutes to make! This Sesame Ginger Carrot Salad might be one of my favorite salads. My friend Catherine made it for a get together awhile ago and I fell in…

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Shrimp Tacos

Shrimp Tacos with Grilled Pineapple Salsa will make you feel like you’re on vacation somewhere exotic. These simple and flavorful tacos are a summertime Taco Tuesday favorite! It is officially summer and that means it’s time to bring on all of th…

Shrimp Tacos with Grilled Pineapple Salsa will make you feel like you’re on vacation somewhere exotic. These simple and flavorful tacos are a summertime Taco Tuesday favorite! It is officially summer and that means it’s time to bring on all of the grilling recipes! Who’s ready? I hope you are because you need to make…

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Roasted Red Pepper Pasta

Easy Roasted Red Pepper Pasta-this simple pasta dish has a creamy red pepper sauce and is made with mostly pantry ingredients. It is the perfect weeknight meal! Roasted Red Pepper Pasta I love this super simple Roasted Red Pepper Pasta recipe! It doesn…

Easy Roasted Red Pepper Pasta-this simple pasta dish has a creamy red pepper sauce and is made with mostly pantry ingredients. It is the perfect weeknight meal! Roasted Red Pepper Pasta I love this super simple Roasted Red Pepper Pasta recipe! It doesn’t have a ton of ingredients, and most of them can be stored…

The post Roasted Red Pepper Pasta appeared first on Two Peas & Their Pod.

1-Pan Potato (Aloo) Sabzi

It’s no secret that we have a thing for Indian cuisine — the textures and techniques and flavor combinations are incredible!
This sabzi — the term in Indian cooking used to describe cooked vegetables — came to be during the creation of our (upcoming) …

1-Pan Potato (Aloo) Sabzi

It’s no secret that we have a thing for Indian cuisine — the textures and techniques and flavor combinations are incredible!

This sabzi — the term in Indian cooking used to describe cooked vegetables — came to be during the creation of our (upcoming) dosa-inspired recipe. We needed a tasty filling and this was the perfect solution!

Most potato (aloo) sabzis require peeling and parboiling, but we keep things simple by dicing potatoes and cooking them right in the pan with the other ingredients.

1-Pan Potato (Aloo) Sabzi from Minimalist Baker →

Eggplant Caponata

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do. What’s in caponata? Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata: Eggplant (and it doesn’t need to be drained! see below) Red pepper, red onion and celery Garlic Canned tomatoes Olive oil Balsamic vinegar […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Caponata is an Italian appetizer that’s bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread.

Caponata

Here’s a new appetizer that we’re head over heels with: caponata! What’s caponata, you ask? This Sicilian specialty is an appetizer and a side dish, essentially a sweet and sour ratatouille with cooked eggplant, tomatoes and onion. It’s often spread on crusty bread as an appetizer or antipasti (as the Italians would say). It’s so full of tangy, garlicky flavor that once you’ve taken one bite, you’ll likely want to devour the entire serving dish. So hold onto your hats! Here’s how to make Italian caponata…and then how to serve it like the Italians do.

What’s in caponata?

Caponata is a classic Italian eggplant dish. And like any classic dish (like potato salad or coleslaw), there are endless variations on how to make it. Alex and I researched to make sure this version has all the classic elements: and we’ve customized a bit to our personal tastes! Here’s what’s in our version of caponata:

  • Eggplant (and it doesn’t need to be drained! see below)
  • Red pepper, red onion and celery
  • Garlic
  • Canned tomatoes
  • Olive oil
  • Balsamic vinegar and sugar to balance tangy and sweet
  • Capers to add briny, salty flavor
  • Fresh basil and pine nuts, to garnish
Caponata (Eggplant Dish)

Some other additions you’ll see in some versions: green olives to add even more briny flavor, and golden raisins to add more sweet. We nixed both in flavor of a straightforward, classic caponata: but you can certainly add them if you’d like! (I’d love to add the golden raisins, but Alex is less of a salty-sweet person than I am!)

No need to salt and drain the eggplant!

If you’ve cooked with eggplant before, you’ll know: many eggplant recipes call for letting it drain with salt on it for 1 hour to extract some of the bitterness from the eggplant. If you’re like us, you’ve probably wondered: is this extra step really necessary?

We did some research, and guess what? It’s not really necessary in this day and age. Per Epicurious, salting eggplant used to be conventional practice with eggplants years ago because they were more bitter. Today’s eggplants are bred to be less bitter, so there’s no need to salt them. Look: we saved you an hour!

Eggplant caponata

Toasted pine nuts = icing on the cake!

Pine nuts are traditional for topping caponata. They’re an Italian nut that, believe it or not, does come from pine trees! Because it’s so time consuming to harvest and the trees grow only in certain regions, pine nuts can be pricey. But! They’re absolutely worth it for the nutty, uniquely Italian flavor they provide. If you can’t find them, you can omit entirely (or see these substitutes).

If you do use them, follow this advice: Toast the pine nuts before you use them! Toasting the nuts on the stove or in the oven brings out their flavor in a big way: almost like using salt to bring out the flavor in a recipe! They’re not nearly as good without toasting. You’ve been warned!

Eggplant caponata

Capers enhance the salty flavor

If you’ve never cooked with capers, now’s the time! What are they? Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them in Italian and Mediterranean recipes. They bring a tangy, briny and salty flavor to any dish.

Capers are served pickled, so you’ll find them in jars near the olives at the grocery story. If you pick up a joar, also try them in our Salmon with Capers, Roasted Eggplant Pasta, and Paprika Goat Cheese Spread.

Ways to serve caponata: as an appetizer or side! (Or a meal.)

Once you’ve made up a batch of caponata, now’s the fun part. Eating it! There are lots of ways to eat caponata, but probably the most common is using it to top crusty bread. Since it’s Italian in heritage, it works well with Mediterranean-style meals. Here are a few ways that we’d serve it:

  • On crusty bread or baguette slices. If you’re the baking type, try our Homemade Baguette.
  • On crostini. You can also make crunchy Crostini, essentially crackers made out of baguette, which makes more of a showy presentation.
  • On a cheese board or appetizer spread. It’s nice for an antipasto spread because it’s a rare plant-based Italian appetizer option.
  • As a side to baked or grilled fish. It would make a great side to our Salmon with Capers.
  • As a side to pasta. Try alongside Cacio e Pepe, Easy Creamy Gnocchi, or Vegan Fettuccine Alfredo.
  • In grilled cheese. Throw some in the middle of a grilled cheese sandwich and you’ve got a heavenly treat.
  • As a meal. Alex and I have split a bottle of wine with baguette, caponata, and some cheese or seasoned white beans. Perfect appetizer dinner!
Eggplant caponata

This caponata recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Caponata

Eggplant Caponata


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 as an appetizer
  • Diet: Vegan

Description

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that’s perfect over crusty bread. 


Ingredients

  • 1 1/2 pounds eggplant (2 medium)
  • 1 celery rib
  • 1 medium red onion
  • 1/2 red bell pepper
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 14-ounce can crushed fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • 1 pinch red pepper flakes
  • 2 tablespoons capers, drained
  • 1/2 teaspoon kosher salt
  • Basil, for garnish
  • Toasted pine nuts, for garnish (optional)

Instructions

  1. Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.
  2. In a Dutch oven or large saute pan, heat the olive oil over medium heat.
  3. Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.
  4. Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating). 

  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Caponata, Caponata Recipe

More with eggplant!

Eggplant is an underrated vegetable, in our opinion! Here are some more great recipes for eating it:

  • Perfect Roasted Eggplant Here’s how to make the BEST roasted eggplant! Baking until it’s tender makes for unreal flavor.
  • Roasted Eggplant Pasta This eggplant pasta is flavor-packed with roasted eggplant & zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Eggplant Sandwich with Tomato & Pesto This Mediterranean tomato and grilled eggplant sandwich with basil pesto is seriously flavorful. It was inspired by a trip to Italy!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Coconut Shrimp Curry

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste. This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do! Keys to making shrimp curry It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe: Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

Shrimp curry

This one left us speechless. Really! Because this shrimp curry tastes better than a restaurant, but it’s a quick and easy dinner you can make at home. There is so much flavor going on here: rich coconut milk, aromatic curry paste, tangy lime and peppery basil surrounding tender, juicy shrimp. Serve it over jasmine rice and your friends and family will be singing your praises. This one is a keeper and even better: it’s a healthy dinner in less than 30 minutes. There are a few secrets to making this Thai red curry: here’s what to do!

Keys to making shrimp curry

It’s so easy to make a shrimp curry! To make it taste like a Thai red curry you’d get at a restaurant, here are some tips on the most important ingredients in this easy dinner recipe:

  • Thai red curry paste: It’s a paste made of chiles and aromatics like garlic, ginger, and lemongrass and absolutely essential to the flavor! It’s not too spicy and only adds a gentle heat. See below for more.
  • Large shrimp: Using shell on shrimp is nice because they come out even more flavorful and juicier; or use tail on shrimp if desired.
  • Full fat coconut milk: Use only full fat coconut milk here: it’s gets that essential creaminess to the broth.
  • Fish sauce: It might sound odd if you’ve never cooked Southeast Asian style cuisine, but it’s absolutely essential to adding that authentic flavor in Thai and Cambodian food.
  • Basil or Thai basil: If you can find it, Thai basil is most authentic and has a subtle licorice flavor. If not, whatever fresh basil you can find works!
Shrimp curry

What is Thai red curry?

Alex and I spent time in Cambodia together years ago, and the flavors of this shrimp curry instantly brought us back to Southeast Asia! Cambodian cuisine features curries very similar to Thai red curry.

What is it? Thai red curry is a Thai dish with a sauce made with red curry paste and coconut milk. It can be made with different proteins like chicken, beef, shrimp, or tofu. Then what’s red curry paste? If it’s not part of your cooking repertoire, you’ve got to add it: stat.

Thai red curry with shrimp

The secret: red curry paste

Red curry paste is a jarred paste that makes it easy to make a Thai red curry. It has all the flavors you’d find in the broth, without needing to buy them separately: chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. Alex and I use it in all sorts of dishes and it has the best flavor. We highly recommend adding it to your fridge! A few notes on red curry paste:

Do I really need fish sauce?

To many home cooks in North America, fish sauce might sound odd or scary. But here’s the thing: it’s the secret to many Southeast Asian recipes! When Alex and I visited Cambodia, they put fish sauce in just about everything. Why? It adds an incredible depth and savory umami flavor to everything from broths and salads.

Fish sauce is made from fermented fish. Yep, not the biggest selling point! But you can think of it more like a Southeast Asian-style soy sauce. When you add it to the broth in this shrimp curry, it adds a noticeable authentic Thai flavor. Don’t leave it out!

Shrimp curry

Use shell on shrimp for big flavor.

The best shrimp for shrimp curry is shell on or tail on shrimp: mostly because it looks the prettiest! Shell on shrimp has the best flavor: both because it gets the juiciest when cooked in the shell, and because the shell adds a little flavor to the broth. But if the thought of peeling shrimp isn’t desirable (we get it!), tail on shrimp is great too. (Want more shrimp recipes? Here are 10 Healthy Shrimp Recipes.)

Best rice for shrimp curry? Jasmine.

The perfect pair for this shrimp curry is rice: but not just any rice. Jasmine rice! Jasmine rice is also called Thai fragrant rice: because of its beautiful popcorn-like nutty flavor. When Alex and I used it for this shrimp curry, it was the finishing touch that transported us back to Southeast Asia. Try our jasmine rice recipes: How to Cook Jasmine Rice and Instant Pot Jasmine Rice.

If you can’t find jasmine rice, basmati rice works too! Or any type of medium or long grain rice. You can use brown rice too (it has more nutrients), but here we wanted to be ultra-authentic and served it with sticky white rice.

Thai Shrimp Curry

More curry recipes

Love curry? We do too. Once you’ve made this shrimp curry, here are a few more to try! There are lots of types of curry from all over the world: most of the recipes on this site are Indian or Thai-style curries:

  • Easy Chickpea Curry One of our top recipes, this 20-minute chickpea curry is Indian style (made with curry powder, not paste).
  • Vegetable Curry This vegetable curry is the best way to eat your veggies! Cauliflower, bell pepper and chickpeas swim in a flavor-packed broth.
  • Coconut Lentil Curry This fast and easy dinner idea that’s healthy and full of flavor. It has similar flavors to this shrimp curry!

This shrimp curry recipe is…

Pescatarian, gluten-free and dairy-free.

Print
Shrimp curry

Coconut Shrimp Curry


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This easy shrimp curry tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.


Ingredients

  • Jasmine rice (or basmati rice), for serving
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red bell pepper
  • 2 tablespoons olive oil or coconut oil
  • 3 tablespoons Thai red curry paste
  • 15-ounce can full fat coconut milk
  • 1 teaspoon fish sauce
  • 1/4 teaspoon ground turmeric
  • Zest of 1 lime (plus lime wedges to garnish)
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 pound large shrimp, shell on or tail on (wild caught if possible)
  • 5 leaves fresh basil or Thai basil, plus more for garnish

Instructions

  1. Start the jasmine rice (or basmati rice).
  2. Mince the onion. Mince the garlic. Cut the pepper into thin strips.
  3. In a large skillet, pot or Dutch oven, heat the oil over medium heat. Add the onion and saute for 5 minutes, until translucent. Add the garlic & red pepper and saute for 1 minute. Stir in the curry paste and saute for 1 minute.
  4. Add coconut milk, fish sauce, turmeric, lime zest, water, and kosher salt and bring to a simmer. Once simmering, add the shrimp and cook about 4 to 5 minutes until the shrimp is tender and opaque, depending on the size of the shrimp. Stir in 5 large leaves basil.
  5. To serve, spoon the shrimp and sauce over rice. Garnish with additional chopped basil and lime wedges.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Keywords: Shrimp curry, Thai red curry, Thai shrimp curry, Coconut curry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Sheet Pan Dinner

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win! In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started! Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil. What’s in this sheet pan dinner? This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Easy sheet pan dinner

In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started!

Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil.

Bowl of vegetables

What’s in this sheet pan dinner?

This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it’s not like you’re giving anything up or having will power: they just taste good.

Here’s what we’ve packed into this easy sheet pan dinner:

  • Broccoli is high in fiber, relatively high in protein for a green veggie.
  • Red onion packs in the vitamins!
  • Sweet potatoes are high in beta-carotene, Vitamin A, and fiber.
  • Red pepper high in vitamin C: double your daily need!
  • Chickpeas load it with plant-based protein to make it a filling meal!
  • Olive oil
  • Spices: Garlic powder, Old Bay and Italian seasoning
  • Lemon for a bright zing!
Sheet pan dinner

The basic concept: making dinner on a sheet pan

The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based (WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.

Yep, there’s no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here’s what you’ll do:

  • Chop all the veggies (see instructions below).
  • Mix them with the drained chickpeas, olive oil, and spices.
  • Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.
Sheet pan dinner

How to serve this sheet pan dinner

You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here’s what we did:

  • Serve with rice, quinoa or another whole grain. Adding a little rice, quinoa or a whole grain makes it into a more filling meal. We’d suggest about 3/4 cup cooked grain per serving.
  • Serve over seasoned lentils! Alex recently made us a veggie dish for dinner and instead of serving it over rice, he served it over lentils instead. It was really good! The benefit of this is it packs in even more plant based protein! Try our Seasoned Brown Lentils, Seasoned Black Lentils, or Instant Pot Lentils.
  • Dollop with sour cream, cashew cream or another sauce. It’s nice to have a dollop of creaminess to tie everything together. We used sour cream, or for vegan cashew cream is delicious (make it ahead). A few other sauce ideas: Best Tahini Sauce, Cilantro Sauce, or Lemon Yogurt Sauce.
Sheet pan dinner

Can you substitute anything for chickpeas?

What if you don’t like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:

  • 15-ounce can black beans
  • 1 1/2 cups shelled edamame

More filling plant based dinner recipes

Looking for more healthy and easy plant based dinner recipes? We got you! Here are some you might enjoy:

  • Easy Chickpea Curry The ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
  • Mexican Sweet Potatoes You won’t believe the flavor here, topped with black bean salsa and creamy cilantro sauce!
  • Favorite Vegan Lasagna This will become your new favorite : guaranteed. It’s whole food plant based and dairy free.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Easy sheet pan dinner

Easy Sheet Pan Dinner


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!


Ingredients

  • 1 crown broccoli (1/2 pound)
  • 1 medium red onion
  • 2 medium sweet potatoes (1 1/2 pounds)
  • 2 medium red potatoes
  • 1 red pepper
  • 1 15-ounce can chickpeas
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Old Bay seasoning*
  • 1 tablespoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1 lemon
  • Rice or quinoa (or another whole grain or seasoned lentils), to serve (optional)
  • Sour cream or cashew cream, to serve

Instructions

  1. Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  2. Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa or Instant Pot Quinoa.
  3. Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
  4. Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
  5. Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
  6. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
  7. Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
  8. Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Top with sour cream or cashew cream.

Notes

*If you can’t find Old Bay, you could try 1 teaspoon paprika and 3/4 teaspoon kosher salt or celery salt.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes