It doesn’t get any easier (or more deliciously healthy) than this vegan sheet pan dinner. Plus, all of the ingredients are shelf-stable, so you can keep them on hand for a quick lunch or dinner.
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Ingredients
- 2 cups pattypan or butternut squash, washed and chopped into one-inch square pieces
- 9 ounces canned or jarred artichoke hearts drained (make sure they do not contain soybean oil)
- 1 15 ounce can cannellini or Great Northern beans, drained, rinsed and patted dry
- 1 small shallot, minced
- 3 cloves of garlic, minced
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or foil.
- Place squash, artichokes, beans, shallots and garlic onto baking sheet.
- Pour olive oil over ingredients, sprinkle with salt, pepper and thyme and use your hands to coat everything with the oil and spices, then space everything out on the pan so nothing overlaps.
- Place in oven for about 20 minutes or until squash is tender and slightly brown.
- Serve over rice or quinoa.
