
Harvest Moroccan Sheet Pan Dinner
- Total Time: 45
Description
This is a flavorful and nutritious Moroccan-inspired dish made on a sheet pan for easy cooking and cleanup. It includes spiced sweet potatoes, Brussels sprouts, and tofu, all drizzled with a delicious Lemon-Cilantro Aioli.
Ingredients
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon cinnamon
1 ½ teaspoon smoked paprika, divided
1/4 teaspoon cayenne pepper
3 tablespoons olive oil, divided
1 block (15 oz) extra firm tofu, drained and pressed
1 1/2 pounds sweet potatoes, halved or quartered
1 pound Brussels sprouts, halved
1/2 cup Greek yogurt
1/4 cup cilantro, chopped
1 tablespoon lemon juice
1 teaspoon honey
Salt and pepper, to taste
Instructions
Step 1: Preheat the oven to 400°F and line a large sheet pan with parchment paper or lightly grease it.
Step 2: In a small bowl, combine cumin, turmeric, cinnamon, 1 tsp. smoked paprika, 1 tsp. salt, and cayenne pepper. Stir to mix well.
Step 3: In a large mixing bowl, toss the sweet potatoes with 1 tablespoon olive oil and half the spice mix. Spread them out on one side of the sheet pan.
Step 4: In the same bowl, toss the Brussels sprouts with 1 tablespoon olive oil and a pinch of the spice mix (reserve the remaining spice mix for the tofu). Add the Brussels sprouts to the sheet pan next to the sweet potatoes.
Step 5: Cube the tofu and place it in the same mixing bowl. Toss with the remaining 1 tablespoon olive oil and the reserved spice mix. Place the tofu on the remaining space on the sheet pan, using parchment paper if desired for easier cleanup.
Step 6: Bake for 15 minutes, then remove the sheet pan from the oven. Flip the sweet potatoes, Brussels sprouts, and tofu for even cooking. Return to the oven and bake for an additional 10–15 minutes, or until the sweet potatoes are tender, the Brussels sprouts are golden, and the tofu is slightly crisp.
Step 7: While the sheet pan bakes, whisk together the Greek yogurt, chopped cilantro, lemon juice, honey, remaining ½ tsp paprika, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.
Step 8: Divide the sweet potatoes, Brussels sprouts, and tofu onto plates or bowls. Drizzle with the Lemon-Cilantro Aioli and garnish with extra cilantro, if desired.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 375.35 kcal
- Sugar: 13.14 g
- Sodium: 394.07 mg
- Fat: 13.34 g
- Saturated Fat: 1.94
- Carbohydrates: 50.57 g
- Fiber: 10.28 g
- Protein: 17.25 g
- Cholesterol: 1.25 mg