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3 Super Simple Tray Bake Dinners

3 Super Simple Tray Bake Dinners

Hey babe! You girls probably know I’m not the cook on this team ~ I’ll leave that to Karena 😉 At home, I love making beautiful smoothie bowls and baking mini muffins, but Brian usually handles dinner. My kind of cooking is just throwing everything on a baking sheet or in a pot and letting it do its thing! Enter: The Tray Bake. 
Tray Bakes are one of my favorite dinners because they’re SO easy...trust me if I can make them, anyone can! They’re perfect for busy boss babes, TIU mamas, and girls like me who don’t love spending a ton of time in the kitchen. And right now with all of us at home more, these have been total lifesavers 🙌 And since they’re all on one tray, cleanup is super simple, too! 
What’s also amazing about Tray Bakes is that you can easily switch it up with different veggies, proteins, and spices, so it never gets boring. 
Here are three of my go-to easy, delicious, and nutrient-packed Tray Bake recipes. Try them for dinner this week and let me know your fave!
xxo,
Kat 

Teriyaki Tray Bake

Makes 2 servings 
INGREDIENTS
3 cups broccoli florets
1 small sweet potato, cut into ½-inch pieces 
4 oz. cremini mushrooms 
2 cloves garlic, minced 
2 Tbsp. olive oil 
¼ cup sugar-free mirin 
2 tsp. low-sodium tamari 
½ tsp. jarred minced ginger (or very finely minced fresh ginger) 
1 tsp. sesame seeds 
8 oz. (4 oz. per serving) prepared lean protein of your choice, such as chicken, salmon, or tempeh
DIRECTIONS 
1. Preheat oven to 375 degrees. 
2. In a large mixing bowl, toss together broccoli, sweet potato, mushrooms, and garlic with olive oil. Spread the vegetables out on a rimmed baking sheet. 
3. Bake for 20 minutes, until veggies are tender. 
4. While the vegetables cook, combine the mirin, tamari, and ginger in a small saucepan and bring to a gentle simmer over medium-low heat. Reduce heat to very low and simmer until vegetables are ready. 
5. Remove vegetables from the oven and toss with the teriyaki sauce. Sprinkle sesame seeds on top and serve with your favorite protein (you can sauce the protein, too!).

    Tahini Tray Bake

    Makes 1 serving 

    INGREDIENTS

    1 cup chickpeas, drained 

    ½ cup chopped broccoli 

    ¼ sweet potato, chopped into bite-sized pieces 

    1 ½ cloves garlic, diced 

    1 Tbsp. tahini

    ½ tsp. olive oil 

    ¼ tsp. cumin 

    Pinch of salt 

    Pinch of red pepper flakes at the end 

    2 Tbsp. fresh parsley, tossed at the end 

    ¼ lemon, squeezed 

    Optional: 4 oz. lean protein

    DIRECTIONS 

    1. Preheat oven to 375 degrees. 
    2. In a bowl, combine all ingredients except for red pepper flakes, parsley, and lemon. Toss to combine. Put on a baking sheet and bake for 25 minutes. 
    3. Put cooked veggies on a plate and add parsley, a pinch of crushed red pepper, and a squeeze of lemon. Serve with lean protein if desired.

    Faux-lafel Tray Bake

    Makes 2 servings 

    INGREDIENTS

    1 head of cauliflower, stem and leaves removed, broken down into bite-size florets 

    1 yellow onion, peeled and quartered 

    1 tsp. red wine vinegar 

    1 1⁄2 tsp. curry powder 

    1 (15.5 oz.) package extra firm tofu, drained, patted dry, and cut into 1-inch cubes 

    1 tsp. garlic powder 

    1 1⁄2 tsp. ground cumin 

    1 1⁄2 tsp. ground coriander

    1 tsp. paprika 

    1⁄2 tsp. salt 

    Pinch of freshly ground black pepper 

    1 bunch of Tuscan kale, de-stemmed and roughly chopped 

    1 tsp. olive oil 

    1 tsp. lemon juice 

    1⁄2 cup cooked quinoa 

    1 red bell pepper, de-stemmed, de-seeded, and finely diced 

    1⁄4 cup roasted chickpeas

    DIRECTIONS 

    1. Heat oven to 425°F.
    In a mixing bowl, combine cauliflower and onion quarters; toss to coat with red wine vinegar and curry powder.
    2. Spread cauliflower and onion out in a single layer on a baking sheet and roast for 10 minutes.
    3. In the same bowl, combine tofu, garlic powder, cumin, coriander, paprika, salt, and pepper. Add tofu to the baking sheet and roast for 30 minutes, tossing everything once halfway through.
    4. Massage the kale with olive oil and lemon juice until softened. Toss in quinoa and bell pepper and divide among two large bowls. Top with tofu, cauliflower, and roasted chickpeas.

    Looking for more delicious and super easy dinner options? We have hundreds of amazing recipes in the nutrition section of your Tone It Up app!