Mediterranean Sheet Pan Vegan Bowls
with Minty Tahini Sauce
650 cals
25 mins
Description
Yummy yummy yummy, you got love in your tummy—with an entirely plant-based spread. Baby potatoes, eggplant and cherry tomatoes roast on a sheet pan while orzo boils, then they all dive onto plates lined with a sunny blend of tahini, lemon and mint.
Contains:
Mustard • Sesame • Sulphites • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
14g Mint
450g Baby potatoes
2 Garlic cloves
140g Cherry tomatoes
1 Lemon
1 Eggplant
15ml Tahini
140g Orzo
10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Nutrition
Total fat | 20g |
Saturated Fat | 3g |
Sodium | 350mg |
Total carbs | 105g |
Sugar | 10g |
Protein | 16g |
Fibres | 14g |
Recipe Instructions
Step 1: Start the sheet pan
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes and eggplant.
- On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P.
- Roast, stirring halfway, 16 to 18 min., until beginning to soften.
Step 2: Boil the orzo
- Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
Step 3: Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Mince the garlic.
- Halve the tomatoes.
- Pick the mint leaves off the stems; finely chop the leaves.
- In a medium bowl, combine the tomatoes, ½ the garlic, a drizzle of oil, the remaining spices and S&P.
Step 4: Make the minty tahini sauce
- In a small bowl, combine the tahini, lemon juice, ⅓ of the mint, 1 tbsp oil (double for 4 portions) and S&P.
- Tofu: Pat dry and cut into medium cubes; season with S&P. In a pan, heat a drizzle of oil on medium-high. Cook, 2 to 3 min. per side, until browned. Use as topping in step 6.
Step 5: Finish the sheet pan
- When the sheet pan is beginning to soften, add the tomatoes and remaining garlic.
- Roast, stirring halfway, 5 to 7 min., until tender.
Step 6: Plate your dish
- Divide the minty tahini sauce between your plates and spread out in a circular motion.
- Top with the orzo and sheet pan.
- Garnish with the lemon wedges and remaining mint. Bon appétit!