Dr. DeOna shares one of her favorite quick and easy plant-based recipes...and you only need one pan! Inspired by a recipe in Plant Based Magazine (we searched and search and couldn't find the recipe online to link to), Dr. DeOna has tweaked the recipe over time to make it her own. This tray bake recipe features roasted potatoes and tomatoes along with chickpeas and other vegetables. Be sure to listen to the episode for Dr. DeOna's tips and tweaks!
Dr. DeOna's Tray Bake
Cherry tomatoes (2 small containers)
Potatoes of any variety, sliced or cut in small chunks (enough to fill tray)
1 15-oz can chickpeas, drained and rinsed
Salt and pepper to taste
Parsley to taste
Sunflower seeds or pumpkin seeds (optional)
5 tbsp Olive Oil
2 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1 tsp Maple syrup
Preheat oven to 250 degrees Fahrenheit.
Slice cherry tomatoes in half. You can toss them in olive oil if desired, but that is not necessary. Place sliced tomatoes (cut side up) on large baking sheet (lined with parchment paper for easy clean up, if desired). Sprinkle with salt and pepper. Bake in preheated oven for 30-40 minutes.
Whisk together dressing ingredients.
When tomatoes are done cooking, remove from pan and put in separate bowl, or leave on pan to cool and use another pan for the potatoes.
Increase oven temperature to 400 degrees.
Spread potato slices/chunks out on baking sheet (may toss with olive oil if desired, and/or line with parchment paper) and bake for 30 minutes. Check for doneness.
When potatoes are done, remove from oven and pour the rinsed and drained chickpeas over the potatoes. Return to oven for 5-10 minutes.
Remove potatoes and chickpeas from oven and toss with cooled tomatoes, dressing, and parsley. Sprinkle with salt and pepper to taste, if desired.
Optional: top with sunflower or pumpkin seeds.