ONE PAN Healthy Sheet Pan Dinners! - Mind Over Munch

Here are 3 ONE PAN dinner ideas! Healthy vegan, vegetarian and chicken options, all using hummus!
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RECIPES:
► ROASTED BUDDHA BOWL W/ HUMMUS DRESSING
Roasted Veggies:
1/2 cup chickpeas (cooked or canned)
1 cup Brussels sprouts halved
1 cup sweet potato cubes
1 large sweet onion, cut into wedges
drizzle of oil
paprika, garlic powder, salt & pepper, to taste

Hummus Dressing:
1/2 cup hummus
2 tsp Dijon mustard
2 tsp maple syrup
1/2 lemon juiced
2-3 Tbsp water (adjust to desired consistency)
1/4 tsp salt
1/8 tsp pepper

Preheat oven to 400°F (200°C).
Place veggies on a baking sheet lined with parchment and sprayed.
Drizzle with oil, sprinkle with seasonings, & toss to coat. Roast about 40 minutes.
While veggies roast, whisk hummus dressing ingredients together. Add water to adjust consistency & season to taste.
Serve roasted veggies over quinoa (or your favorite whole grain), drizzle with hummus dressing, and top w/ avocado & mango!
Yields 2 Buddha bowls.

Per 1 Buddha bowl with dressing:
196 cals | 6F | 34C |6P

► HUMMUS CRUSTED ROSEMARY SALMON
½ cup hummus
1 Tbsp fresh rosemary chopped
½ lb salmon
½ lb fingerling potatoes
1 head of garlic, peeled
16-20 asparagus spears
drizzle of oil
salt & pepper, to taste
2 Tbsp fresh parsley chopped
2 tsp fresh thyme chopped

Preheat oven to 400°F (200°C).
Mix hummus and chopped rosemary.
Place fish skin side down on a baking sheet lined with parchment and sprayed.
Place potatoes, garlic, and asparagus spears on the pan with the salmon.
Spread hummus mixture over fish.
Toss asparagus with oil, salt, and pepper.
Toss potatoes and garlic cloves with oil, salt, pepper, & herbs.
Bake 25 minutes.
Serve and devour!

Per serving, yields 2
433 cal | 16F | 47C | 32P

► CHIPOTLE TOFU TACOS
1 lb (16 oz) super-firm tofu, pressed
¼ cup breadcrumbs
¼ cup quick-cooking oats
¼ tsp salt
5 oz hummus
½ tsp chili powder
pinch of chipotle

Veggies:
2 bell peppers sliced
½ red onion, sliced
1 cup frozen corn
drizzle of oil
salt, onion powder, garlic powder, & cumin, to taste

Press tofu on paper towels between 2 cutting boards with a weight on top to remove excess liquid (about 1-2 hours).
Preheat oven to 350°F (180°C).
Cut tofu into slices.
In a mixing bowl, combine breadcrumbs, oats, and salt.
In another bowl, mix hummus with chipotle and chili powder.
Spread hummus mixture onto tofu slices. Coat with bread crumb and oat mixture.
Place on a sprayed wire baking rack on top of a baking sheet lined with parchment.
Bake for 25 minutes, or until tofu is crispy. (If you don’t have a wire baking rack, simply bake on a lined baking sheet and flip halfway through.)
On a separate baking sheet that’s lined and sprayed, add veggies. Toss with oil & seasonings..
Bake for 30-35 minutes.
Serve tofu and veggies on taco shells with your favorite toppings!

Per serving tofu + veggies (w/ 2 corn tortillas), yields 4 servings
410 cal | 17F | 44C | 21P

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