My favorite season is finally here! So let me show off all the amazing fall inspired recipes I am working on, starting with this jem. These vegan sheet pan autumn tortellini bowls are so dang delicious, and equally as dang easy. I recommend using pre-packaged vegan tortellini like the Kite Hill brand, then the only work you need to do is to throw the sweet potatoes, brussels sprouts, and tofu on a single sheet pan to bake. Then simmer the tortellini and whisk together and apple cider viniagrette that you drizzle over your bowls.
What You Need For These Fall Bowls:
- Vegan Tortellini: Homemade or store bought, like Kite Hill.
- Extra or Super Firm Tofu: I like the super firm kind since it doesn’t need to be pressed.
- Brussels Sprouts: Halved or quarter.
- Sweet Potatoes: Diced.
- Olive Oil, Salt, Pepper, Parika: To season the tofu, Brussels sprouts, and sweet potatoes.
- Apple Cider Vinegar, Maple Syrup, Garlic, Dijon: Whisked with olive oil and salt to make the dressing.
These vegan sheet pan autumn tortellini bowls are one of the fastest and tastiest meals you can make this fall. Packed with protein, veggies, and carbs, they literally have everything you need in one bowl. The apple cider dressing is one of my favorite easy salad dressings and it goes so well drizzled over top of these bowls. You will want to make this meal over and over, all fall.
Why Should You Make This Easy Sheet Pan Meal?
- They are ridiculously easy.
- The whole meal takes about 30 minutes.
- An incredible way to get all your protein and veggies.
- The apple cider vinegar dressing is amazing.
- Perfect for meal prep or a quick weeknight meal.
Vegan Sheet Pan Autumn Tortellini Bowls
Ingredients
Apple Cider Vinegar Dressing
- 1/4 Cup Apple cider vinegar
- 2 teaspoons Maple syrup
- 1 Clove Garlic, grated
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon Salt
- 1/4 Cup Olive oil
For the Bowls
- 8 Ounces Vegan tortellini*
- 1 Block(15oz) Extra firm or super firm tofu, drained and pressed**
- 1 Pound(16oz) Brussels sprouts, halved or quartered
- 1 Pound(16oz) Sweet potatoes, diced
- 3 Tablespoons Olive oil, divided
- 1 1/2 teaspoons Salt, divided
- 3/4 teaspoon Black pepper, divided
- 1 1/2 teaspoons Smoked Paprika, divided
Instructions
- Preheat the oven to 400℉.
- While the oven preheats, whisk together all the ingredients for the apple cider vinegar dressing and put in the fridge. You will need to whisk again before serving.
- Now, cut the tofu into cubes and add to a medium sized mixing bowl, then drizzle with 1 tablespoon olive oil, 1/2 tsp of salt, 1/4 tsp black pepper, and 1/2 tsp of smoked paprika. Toss to coat the tofu and then spread the tofu on one side of a large sheet pan.
- Repeat the process using the same mixing bowl with the brussels sprouts, drizzling with oil and spices. Then pour and spread out the brussels sprouts in the middle of the sheet pan.
- Then repeat the process again with the sweet potatoes. Pouring them onto the other side of the sheet pan and spreading them out evenly.
- Bake for about 30 minutes or until the tofu is golden brown and the veggies are tender.
- In the meantime, cook the tortellini according to package or recipe instructions. Drain when al dente.
- Once everything is ready, serve a portion of the tofu, veggies, and tortellini in a bowl and drizzle with the dressing.(Whisking it again if needed)
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