Sheet Pan Dinners 101 (with Recipes)

Name: Sheet Pan Dinners 101 (with Recipes)
Total time: 55 min
Yield: 8
Ingredients: 1 1/4 cups whole grains quick-cooking, such as quinoa or instant brown rice; 8 cups fresh vegetables cut into 1- to 2-inch pieces; 15 ounces beans or lentils, rinsed and drained, or 1½ cups cooked frozen peas, edamame, or lima beans; 1 tablespoon spices desired ground, or 3 tablespoons chopped fresh herbs; 3 1/2 cups vegetable broth or water; citrus juice; salad dressing; sauce; seeds optional; nutritional yeast optional; chopped nuts optional; chopped nuts optional; seeds optional; 1 1/4 cups kasha; 3 cups butternut squash cubes; 3 cups Brussels sprouts halved; 2 cups sliced leeks; 1 can black beans rinsed and drained; 1 tablespoon cumin; 2 tablespoons chopped parsley; 2 tablespoons chopped walnuts or pecans; 1 1/4 cups bulgur; 3 cups zucchini chunks; 3 cups cherry tomatoes; 2 cups onions; 1 can black eyed peas rinsed and drained; 1 tablespoon Herbes de Provence; 2 tablespoons sunflower seeds; 1 1/4 cups quinoa; 1 pound asparagus cut into 2-inch pieces

FORKS OVER KNIVES

55Ingredients

55Minutes

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Ingredients

US|METRIC

8 SERVINGS

1 1/4 cups whole grains (quick-cooking, such as quinoa or instant brown rice)

8 cups fresh vegetables (cut into 1- to 2-inch pieces)

15 oz. beans (or lentils, rinsed and drained, or 1½ cups cooked frozen peas, edamame, or lima beans)

1 Tbsp. spices (desired ground, or 3 tablespoons chopped fresh herbs)

3 1/2 cups vegetable broth (or water)

citrus juice

salad dressing

sauce

seeds (optional)

nutritional yeast (optional)

chopped nuts (optional)

chopped nuts (optional)

seeds (optional)

1 1/4 cups kasha

3 cups butternut squash (cubes)

3 cups Brussels sprouts (halved)

2 cups sliced leeks

1 can black beans (rinsed and drained)

1 Tbsp. cumin

2 Tbsp. chopped parsley

2 Tbsp. chopped walnuts (or pecans)

1 1/4 cups bulgur

3 cups zucchini (chunks)

3 cups cherry tomatoes

2 cups onions

1 can black eyed peas (rinsed and drained)

1 Tbsp. Herbes de Provence

2 Tbsp. sunflower seeds

1 1/4 cups quinoa

1 lb. asparagus (cut into 2-inch pieces)

2 cups baby carrots

2 cups baby potatoes (halved)

1 large red onion (sliced)

1 1/2 cups lima beans (frozen, thawed)

1 Tbsp. fresh tarragon (chopped)

2 tsp. minced garlic

3 Tbsp. lemon juice

2 Tbsp. nutritional yeast

1 1/4 cups millet

3 cups bell peppers (diced)

4 cups mushrooms (halved)

1 cup sliced green onions

1 can pinto beans (rinsed and drained)

1 Tbsp. chili powder

2 Tbsp. lime juice

2 Tbsp. pepitas (pumpkin seeds)

1 1/4 cups instant brown rice

2 cups cauliflower florets

2 cups green beans

2 cups sweet potatoes (diced)

2 cups onions (sliced)

1 1/2 cups cooked lentils

1 Tbsp. curry powder

3 Tbsp. lemon juice

2 Tbsp. raisins (or dried currants)

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Sheet Pan Dinners 101 (with Recipes)

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