Plant-Based Sheet Pan Ranch Bowls
A healthy plant-based sheet-pan ranch bowl recipe featuring roasted ranch potatoes, tofu, whole grains, vegetables and a creamy non-dairy ranch dressing.
Is there anything better than a sheet pan dinner? I love simple meals like this one, especially for the family. Roasted Little Potato Company potatoes with ranch tofu, whole grains, cucumber, tomato, greens, avocado and the creamiest dairy-free ranch dressing on top.
By now you know how much we love The Little Potato Company. Ever since I discovered them about 5 years ago, they have been my go-to potato for just about every occasion. Potato salad, chowder, roasted, slow cooked, curry, potato skins, you name the potato recipe and The Little Potato Company creamer potatoes are the perfect fit.
Creamer potatoes are the smallest potato in the potato family and loaded with nutrition. They have more potassium than a banana and are naturally free of sodium, saturated fat and cholesterol.
As a chef and busy mom, I love that there is no peeling required and their buttery texture works so well in so many dishes. Bonus points that my kids think they are so cute and love helping me toss them with the spices before roasting. For these bowls, I’m using their Morning Pearl variety but any of their creamer potatoes will work in this recipe.
Are potatoes healthy?
Yes, potatoes are healthy. Potatoes have been an affordable, staple part of the diet for many cultures for thousands of years—yet I often hear that people aren’t consuming potatoes because they think they are unhealthy.
Let’s clear this up. Potatoes are an important source of vitamin C, vitamin B6, potassium, folate, iron and fiber. How we cook potatoes matters. It likely comes as no surprise that when potatoes are peeled (stripped of their fiber) and deep fried, like in French fries, they are linked to an increase in chronic disease, like Type 2 diabetes and hypertension.
However, when potatoes are steamed, roasted, boiled – especially with the skin on—they are health promoting and possibly more satiating than other starchy carbohydrates, like pasta and rice. As a triple bonus point, potatoes are also a more sustainable crop than rice and wheat.
It’s another reason that I love using creamer potatoes from The Little Potato Company often; you eat them with the skin which provides extra fiber and when prepared like this—roasted with olive oil and herbs—they are an incredibly nutrient-dense product.
Can this sheet pan ranch bowl recipe be used for meal prep?
Yup—this one is great for family dinner and also for meal prep during the week. I know I talk about meal prepping often, but it’s my saving grace for busy weeks—especially for healthy lunches. I don’t spend a ton of time on the weekend doing it, but I usually make one or two big meals, like this one, at the beginning of the week and then enjoy the leftovers for quick lunches.
How to make this recipe for advanced meal prep
To turn this Sheet Pan Ranch Bowl recipe into a meal prep meal, make the recipe as directed then store in individual containers of cooked grains, raw vegetables, cooked potatoes and tofu and the dressing. When ready to serve, assemble, dress and toss!
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Plant-Based Sheet Pan Ranch Bowls
Ingredients
- 1.5 pounds potatoes, any variety
- 1 14 ounce container extra-firm tofu, drained and pressed
- 1-2 tablespoons of olive oil
- 1 cup uncooked farro
- 3 cups mixed salad greens
- 1 large cucumber, seeded and thinly sliced
- 1 ½ cups chopped fresh tomatoes
- 2 large avocados, thinly sliced
- ½ cup non-dairy mayo of choice
- ¼ cup soy milk
Ranch Mix
- 1 tablespoon dried chives
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- ½-¾ teaspoon salt
- ¾ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Make the ranch spice mix and set aside.
- Bring 2 ½ cups of water to a boil in a medium saucepan. Add the farro, then reduce heat to low, cover and cook until tender. If using hulled farro, it will take 20-30 minutes; whole farro will take 30-40. Remove from heat and set aside, then let cool slightly.
- Halve the potatoes and cube the tofu, then place in a large bowl and toss with 1 ½ tablespoons of spice mix and 1-2 tablespoons of olive oil until well coated. Place in the preheated oven and cook for 25-30 minutes, until tender.
- While the potatoes and farro is cooking, whisk together the mayo, soy milk and remaining spice mix then season to taste adding in more salt/pepper as desired.
- When ready to assemble, divide the vegetables, potatoes, tofu and cooked farro among 4-6 bowls, then drizzle with dressing.