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    Weeknight dinners can be challenging. You’re tired from a long day, probably hungry and the last thing you want to do is spend a lot of time in the kitchen making dinner.

    I have a solution for you: One Pan Dinners!

    You can prep these fully ahead of time, or simply do a partial prep ahead of time and assemble at dinner time, throughout the week. By assesmble, I simply mean putting them on a sheet pan and into the oven – nothing is more simple!

    I hope that these recipes make your weeknights that much easier! Let me know which ones that you want to try.

     

    Sheet Pan Edamame Gnocchi

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    •  1 tbsp avocado oil 
    •  4 cups gnocchi
    • 2 cups grape tomatoes
    • 3 cups frozen edamame
    • 1/2 red onion, chopped
    • 2 tsp garlic powder
    • 2 tsp oregano

    Directions

    1. Preheat your oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
    2. Spread the gnocchi, edamame, tomatoes and onions on the baking sheet. Drizzle with avocado oil. Sprinkle garlic powder, oregano and basil on top and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
    3. Roast for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting.

    Sheet Pan Mexican Quinoa

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • 2 cups cooked quinoa
    • 2 cups cooked black beans
    • 3 bell peppers, chopped
    • 1/2 red onion, chopped
    • 1 tbsp cumin
    • 1 tbsp chili powder
    • 1 tsp garlic powder
    • 1/2 cup guacamole, divided

    Directions

    1. Preheat oven to 375°F.
    2. On a parchment-lined sheet pan, add the cooked brown rice, black beans, peppers, onions, chili powder, cumin and garlic. Stir well to combine.
    3.  Bake in the oven for 30 minutes, flipping halfway, or until the peppers have slightly browned. Add guacamole before serving.

    Sheet Pan Protein Pancakes

    • Servings: 4
    • Difficulty: easy
    • Rating: ★★★★★
    • Print

    Ingredients

    • 1 cup almond flour
    • 1.5 cup chickpea flour
    • 3 Tbsp brown sugar
    • 2 Tbsp baking powder
    • 2 cups non-dairy milk
    • 1/3 cup non-dairy vanilla yogurt/ Greek yogurt
    • 1 Tbsp vanilla extract

    Directions

    1. Preheat your oven to 400ºF.
    2. In a large bowl mix together the dry ingredients. Pour the wet ingredients into the bowl of dry.
    3. Whisk everything together to create a batter. Lumps are okay. The batter will be airy which means light and fluffy pancakes!
    4. Pour the batter onto a parchment-lined sheet pan and smooth it out using a spatula.
    5.  Add optional toppings of your choice.
    6. Bake at 400ºF for 25-35 minutes. Poke the center with a toothpick to test doneness.

    One Pan Tofu + Veggies

    • Servings: 4
    • Difficulty: Easy
    • Print

    Ingredients

    • 12 ounces extra-firm tofu, drained and patted dry
    • 2 Tbsp reduced-sodium soy sauce or tamari
    • 3 cloves garlic, minced
    • 1 Tbsp maple syrup
    • 1 Tsp toasted sesame oil
    • 2 cups broccoli heads
    • 2 cup mini potatoes, sliced
    • 2 Tbsp avocado oil

    Directions

    1. Preheat oven to 400°F. Line baking sheet with parchment paper.
    2. Meanwhile, line a large plate with paper towels, and place the tofu on top. Cover with more paper towels and place a heavy item on top, pressing down on the tofu. Let rest for at least 10.
    3. Whisk the soy sauce, garlic, maple syrup, and sesame oil together in a large bowl; set aside.
    4. Cut the tofu into cubes and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Add the broccoli and mini potatoes onto the opposite side of the baking sheet in a single layer. Drizzle with the avocado oil.
    5. Return to the oven and bake until the tofu is golden-brown on each side, about 15 minutes each side, for a total of 30 minutes. Serve immediately.

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