Vegan Cauliflower Sheet Pan Dinner

HIGH PROTEIN VEGAN SHEET PAN DINNER by Tired of doing clean up? Well double tap and save because this easy vegan sheet pan meal makes clean up a breeze 💁🏻‍♀️ and the delicious flavor won’t disappoint either. 😏 Grab the full recipe below and follow for more plant-based recipes, tips, and tricks! Comment RECIPE to get the full printable recipe card sent right to you! SERVES 4 1 small head cauliflower, cut into florets 1 lb sweet mini peppers 12 oz high protein super firm tofu, shredded Olive oil for drizzling (optional) 1 tsp salt and pepper 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1 tbsp nutritional yeast 1 tsp coriander 1 tbsp coconut aminos or soy sauce 2 cups cooked basmati rice 1 bunch tuscan kale, chopped and massaged with lemon juice 1 cup micro greens 1 avocado, sliced 1 lemon Hot sauce, such as sriracha (optional) Preheat oven to 400 and line two baking sheets with parchment paper. Place the cauliflower on one and peppers on another. Drizzle with olive oil If desired and season peppers with a bit of salt and pepper. Add all spices to a bowl and mix. Sprinkle half on cauliflower and use your hands to coat. Add shredded tofu to a bowl and drizzle with coconut aminos or soy sauce. Add remaining seasonings and mix well. Spread on the baking sheet alongside the peppers. Place both baking sheets in the oven to roast for 25 minutes. Remove from oven and stir shredded tofu into the cooked rice (optional). Assemble bowls by adding a base of massaged kale, a layer of the rice and tofu combo, top with roasted veggies, add a sprinkle of micro greens, sliced avocado, and a squeeze of lemon. Optional to drizzle with sriracha for extra heat!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 and line two baking sheets with parchment paper. Place the cauliflower on one and peppers on another. Drizzle with olive oil If desired and season peppers with a bit of salt and pepper. Add all spices to a bowl and mix. Sprinkle half on cauliflower and use your hands to coat.

Step 2

Add shredded tofu to a bowl and drizzle with coconut aminos or soy sauce. Add remaining seasonings and mix well. Spread on the baking sheet alongside the peppers. Place both baking sheets in the oven to roast for 25 minutes.

Step 3

Remove from oven and stir shredded tofu into the cooked rice (optional). Assemble bowls by adding a base of massaged kale, a layer of the rice and tofu combo, top with roasted veggies, add a sprinkle of micro greens, sliced avocado, and a squeeze of lemon. Optional to drizzle with sriracha for extra heat!

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