Sheet-Pan Cilantro-Lime Vegan 'Chicken' with Roasted Sweet Potatoes & Peppers
This quick and vibrant sheet-pan dinner features juicy vegan chicken, sweet potatoes, and bell peppers tossed in a zesty cilantro-lime marinade. Perfect for busy weeknights, it's ready in under 20 minutes and packed with flavor.
- 12 oz vegan chicken strips
- 2 cups sweet potatoes, peeled and diced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 tbsp olive oil
- 0.25 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tsp garlic powder
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat oven to 450°F (232°C). Line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss sweet potatoes and peppers with 1 tablespoon olive oil, half the lime juice, garlic powder, cumin, salt, and black pepper.
⏱️ 2 minutesSpread vegetables evenly on the sheet pan. Roast for 8 minutes.
⏱️ 8 minutes 🌡️ 450°FMeanwhile, toss vegan chicken strips with remaining olive oil, lime juice, and half of the chopped cilantro.
⏱️ 2 minutesRemove sheet pan, add vegan chicken strips, and return to oven. Roast for 6 minutes or until heated through and vegetables are tender.
⏱️ 6 minutes 🌡️ 450°FSprinkle with remaining cilantro and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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