Mediterranean Sheet Pan
One-pan roasted vegetables with warm pita and creamy hummus
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •1 large zucchini, sliced
- •1 red bell pepper, chopped
- •1 red onion, cut into wedges
- •1 cup cherry tomatoes
- •½ cup hummus
- •4 rounds pita bread
- •3 tbsp olive oil
- •1 tsp dried oregano
Vegan Path
Falafel
- •8 pieces falafel (frozen or prepared)
- •2 tbsp tahini
- •1 lemon
Omnivore Path
Chicken Shawarma
- •1 lb chicken thighs, boneless skinless
- •½ cup plain Greek yogurt
- •1 tsp ground cumin
Instructions
Cook Together
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Toss zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread on one side of the sheet pan.
- 3
Warm pita bread in the oven for the last 3-4 minutes of cooking.
Vegan Path
- 1
Arrange falafel on the other side of the sheet pan. Bake everything for 25-30 minutes until vegetables are caramelized and falafel is crispy.
- 2
Drizzle tahini over the falafel and squeeze lemon on top. Serve with warm pita and hummus.
Omnivore Path
- 1
Season chicken thighs with cumin, oregano, salt, and pepper. Place on the other side of the sheet pan. Bake for 25-30 minutes until chicken reaches 165°F.
- 2
Mix Greek yogurt with a squeeze of lemon, garlic, and salt for a quick tzatziki. Serve chicken and veggies with warm pita, hummus, and tzatziki.
Nutrition (per serving)
Vegan Version
- Calories
- 520
- Protein
- 18g
- Carbs
- 66g
- Fat
- 22g
- Fiber
- 12g
Omnivore Version
- Calories
- 600
- Protein
- 40g
- Carbs
- 56g
- Fat
- 24g
- Fiber
- 8g
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