Sheet-Pan Cumin-Lime Chick'n with Roasted Sweet Potatoes & Broccoli
Enjoy this vibrant vegan sheet-pan meal featuring juicy plant-based chick'n, roasted sweet potatoes, and crisp broccoli, all tossed in a zesty cumin-lime marinade. Perfect for a wholesome, fuss-free dinner in under 20 minutes.
- 12 oz vegan chicken strips (store-bought or homemade)
- 2 cups sweet potatoes, peeled and diced
- 3 cups broccoli florets
- 2 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 2 tbsp lime juice
- 1 tsp lime zest
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
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Instructions
Preheat oven to 450°F (232°C). Line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss sweet potatoes and broccoli with 1.5 tbsp olive oil, 1 tsp cumin, smoked paprika, garlic powder, half the lime zest, salt, and pepper until evenly coated.
⏱️ 2 minutesSpread vegetables on sheet pan. Roast for 6 minutes.
⏱️ 6 minutes 🌡️ 450°FMeanwhile, toss vegan chicken strips with remaining olive oil, cumin, lime juice, and remaining lime zest.
⏱️ 1 minuteRemove pan from oven, push veggies to sides, and add chick'n strips to center. Roast everything for another 7 minutes, until veggies are tender and chick'n is heated through.
⏱️ 7 minutes 🌡️ 450°FSprinkle with fresh cilantro and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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