Sheet Pan Gochujang Chick’n & Roasted Veggies
Recipe:
Sheet Pan Gochujang Chick’n & Roasted Veggies
Serves: 3 people
Prep Time: 10 min
Cooking: 50 min
Recipe By: Elizabeth Varga
Ingredients
1 package of Abbot’s Chick’n
3 tablespoons gochujang sauce
2 tablespoons coconut aminos
2 tablespoons extra virgin olive oil
2 teaspoons rice vinegar
1” piece ginger, grated
1lb squash, cubed (2 medium sweet potatoes or 1 small butternut squash)
1lb turnips, cubed (3 medium turnips)
10 scallions, sliced
Description
When it comes to dinnertime, this sheet pan recipe is ideal: minimal dishes, minimal active cook time, maximum flavor. What more? It’s nutritionally superior, with clean plant protein (14g/serving!) from our Chopped Chick’n.
Method
Preheat the oven to 425°F.
In a small bowl whisk together the gochujang, coconut aminos, olive oil, rice vinegar, and ginger.
Toss the squash and turnips with half of the gochujang sauce. Spread on a baking sheet and bake for 40 minutes, until just starting to brown.
In a medium bowl, toss the Abbot’s Chick’n with the remaining sauce. Add the Chick’n to the pan with the vegetables and bake for 10-15 minutes more.
Serve with a generous garnish of scallions.