Acorn Squash Sheet Pan Dinner {vegan, high protein}
My acorn squash sheet pan dinner is a high protein & vegan meal made easy! Acorn squash, mushrooms, peppers and Burmese (chickpea flour) tofu are nestled onto one sheet pan for a healthy and inspired weeknight meal.
Servings: 2
Ingredients
- Cooking spray I used an olive oil spray
- 1 medium acorn squash halved lengthwise, seeded, cut into 12 slices
- 1 large red bell pepper seeded, cut into 1-1/2-inch pieces
- 1-1/2 teaspoons smoked paprika see notes for other options
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 recipe Burmese chickpea flour tofu(see notes for other options), cut into 1-1/2 inch pieces
- 8 ounces mushrooms halved if large
- 2 to 3 tablespoons chopped fresh parsley or cilantro
Instructions
- Preheat oven to 425F. Spray a large, rimmed sheet pan/baking sheet with cooking spray.
- Evenly arrange the squash and bell pepper on the prepared baking sheet. In a small cup, combine the paprika, salt and pepper. Spray the squash and peppers with cooking spray and sprinkle with HALF of the smoked paprika mixture.
- Roast in the preheated oven for 15 minutes.
- Remove baking sheet from oven and distribute Burmese tofu and mushrooms in between vegetables. Spray with cooking spray and sprinkle with remaining paprika mixture.
- Roast for 10 to 15 minutes longer until mushrooms are browned and squash is tender. Sprinkle with parsley and eat!
Notes
Smoked Paprika Options: An equal amount of chili powder, sweet paprika or ground cumin can be used in place of the smoked paprika.
Burmese Tofu Options: An equal amount of extra-firm tofu, 6 to 8 ounces of tempeh, or a 15 ounce can of chickpeas (rinsed and drained) can be used in place of the Burmese tofu.
Nutrition
Serving: 1/2 of recipe | Calories: 244kcal | Carbohydrates: 51.1g | Protein: 10.6g | Fat: 3.4g | Saturated Fat: 0.4g | Sodium: 428mg | Fiber: 9.1g | Sugar: 7.6g