Ingredients

The following ingredients have 3 Servings
  • 16 ounces chicken breast or tofu filets ( or use half of each)
  • 1 diced sweet potato or yam ( ¾ inch dice), or try sliced plantains!
  • 1 sliced onion
  • 1 red or yellow bell pepper -cut into one-inch wedges
  • ½ cabbage ( cut into wedges) or sub parsnips or carrots!
  • 1 can black beans ( or sub-cooked rice or grains)
  • 1 ripe mango
  • 1 lime
  • 2 scallions, sliced
  • ¼ cup olive oil
  • ¼ cup fresh orange juice, plus 1 teaspoon zest
  • 2 teaspoons soy sauce or Gluten free Braggs Liquid Amino Acids
  • 2 teaspoons honey, maple or agave
  • 5 fat garlic cloves
  • 1 teaspoon allspice
  • ½ teaspoon salt, more to taste ( after)
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground clove ( or sub nutmeg)
  • ¼ teaspoon cayenne or chili flakes or Aleppo ( optional)

Instruction

  • Preheat oven to 425 F
  • Place marinade ingredients in a blender and blend until smooth.
  • Place tofu and/or chicken on a parchment lined sheet pan and season with salt and pepper. Pour some marinade over top, brushing and turning them over to get both sides coated well.
  • Prep the veggies and place on the sheet pan in a single layer alongside the tofu/ chicken ( or use another sheet pan)  and either use any extra marinade to lightly coat the veggies, or season with salt, pepper and a drizzle of olive oil. You may have extra marinade depending on how many servings you make.
  • Place sheet pan in a hot oven and roast until the chicken is cooked through and veggies are tender, about 20-25 minutes. Give the veggies a quick toss after 15 minutes , for more even cooking.
  • Slice the mango and scallions and heat the beans in a small pot.
  • Season the beans with salt, pepper and a teaspoon of cumin.
  • Divide the seasoned warm beans among 2-4 bowls, arrange with the roasted veggies and tofu or chicken. Add sliced fresh mango, squeeze with lime and sprinkle with scallions.