Sheet-Pan Ginger-Lime Chick'n with Roasted Sweet Potatoes & Snap Peas
Enjoy a quick, vibrant vegan dinner featuring plant-based chick'n, roasted sweet potatoes, and crisp snap peas, all glazed with a lively ginger-lime sauce. This sheet-pan meal is ready in under 20 minutes and perfect for busy weeknights.
- 12 oz vegan chicken-style strips
- 2 cups sweet potatoes, diced (1/2-inch)
- 2 cups snap peas
- 2 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 2 tbsp soy sauce or tamari
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 4 pieces lime wedges, for serving
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Instructions
Preheat oven to 450°F (230°C). Line a large sheet pan with parchment paper.
🌡️ 450°FIn a large bowl, toss sweet potatoes with 1 tablespoon olive oil, half the ginger, salt, and pepper. Spread evenly on the sheet pan.
Roast sweet potatoes for 7 minutes.
⏱️ 7 minutes 🌡️ 450°FMeanwhile, in the same bowl, toss vegan chick'n strips and snap peas with remaining olive oil, ginger, garlic, lime juice, maple syrup, and soy sauce.
Remove sheet pan from oven. Add chick'n and snap peas to the pan, spreading everything in a single layer. Return to oven and roast for 8-9 more minutes, until veggies are tender and chick'n is heated through.
⏱️ 9 minutes 🌡️ 450°FServe immediately with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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