Sheet Pan Chipotle Bowls are an easy and delicious way to use up leftover veggies. Roast veggies, chickpeas, and tofu in a delicious chili marinade! Serve the chili sauce bowl over rice, lettuce or noodles. This is a versatile meal!
Table of contents
If you're new to chili sauce, it's very spicy; Fermented Korean Chili Paste With a little sweetness. The sauces are great, like the sauces and seasonings for this gochujang rice bowl!
We will do this by combining chili sauce with chili sauce flakes. Gochugaru is the chili pepper used to make gochujang sauce, so it really doubles that incredible flavor!
This sheet pan meal has tons of veggies, all baked on one baking sheet! You can make this delicious marinade with chili paste and chili flakes to bring a tangy chili flavor to vegetables and proteins. While everything bakes together, you use vinegar and chili flakes along with a bit of maple for a tangy, refreshing dressing, and a touch of maple sugar for sweetness. Double the flavor! The dressing livens up the bowl as it pairs perfectly with grilled vegetables and crunchy lettuce or rice or any other side dish.
Once baked, you simply season the vegetables and protein and serve. You can serve the chili sauce bowl as is with grilled veggies and protein, or serve it with rice or as a salad with some fresh spring greens or lettuce. Or add the mix to the pack! You can also serve it as a main dish with cooked vegetables.
The dressing is amazing. If you want to add some freshness, feel free to add sliced fresh onions, cucumbers, or carrots to lightly pickle and use for an extra crunch on your chili sauce bowls. What a beautiful sheet pan dinner!
Why you’ll love chili sauce rice bowl
- One pot meal full of flavor!
- So versatile. Use any veggies you have on hand and serve with lettuce, rice, noodles, wraps, etc.
- The dual gochujang flavor of gochujang paste and chili flakes
- Optional quick pickled veggies on top for added freshness and crunch!
- Nut-free, with gluten-free and soy-free options
Recipe card
Save this recipe in your inbox
Share your email and we'll send you this recipe! Plus, enjoy all the new recipes they post!
By submitting this form you agree to receive emails from Vegan Richa.
Pan Chili Sauce Rice Bowl
Sheet Pan Chipotle Bowls are an easy and delicious way to use up leftover veggies. Roast veggies, chickpeas, and tofu in a delicious chili marinade! Serve the chili sauce bowl over rice, lettuce or noodles. This is a versatile meal!Nut free
Serving size: 4
Calories: 193kilocalories
raw material
For the baked tofu
- 7 ounce (198.45 G) Firm tofu or extra firm tofu Press for 15 minutes and then cut into pieces
- 1 cup (164 G) cooked chickpeas
- 4 ounce (113.4 G) Mushrooms (white, portabella, or cremini) quarter
- 2 cup (200 G) Cauliflower florets
- ½ cup (64 G) chopped carrots
- ½ cup (62 G) or more chopped zucchini
For the marinade
- 1 spoon soy sauce, Use soy sauce for gluten-free or coconut aminos for soy-free
- 1 spoon sesame oil
- 2 spoon chili sauce
- 1 spoon chili flakes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Salt
For dressing
- 1 spoon white vinegar or rice vinegar
- 1 spoon Maple sugar
- ½ teaspoon chili flakes
- 1-2 spoon water
- ½ teaspoon garlic powder or 1 small clove garlic, minced for a fresher garlic punch
- sesame seeds, scallions for garnish
instruct
Grilled tofu and vegetables.
-
Preheat oven to 400° F (205° C).
-
Dice the tofu and chop the vegetables (if you don't have them already) and place in a bowl.Chop the vegetables so that they are all the same size so the cooking time remains similar for all
-
Then, make the marinade by mixing all the marinade ingredients together in a small bowl until well blended.
-
Pour the marinade over the vegetables and tofu and stir to combine. Spread the mixture on a baking sheet or baking sheet lined with parchment paper and bake for 35 to 45 minutes, stirring once during cooking.
Meanwhile, make the dressing.
Assemble the chili sauce bowl.
-
Once all the veggies are cooked and the tofu is a little crispy, remove the baking sheet from the oven and drizzle with some of the dressing.
-
Transfer the cooked vegetables and tofu to a bowl and serve. You can eat them on their own, with chopped veggies or cooked rice or noodles, add them to wraps, or even make sandwiches!
notes
Chili Sauce Bowls are naturally nut-free. Gluten-free chili sauce and soy sauce are also gluten-free if you use them instead of soy sauce.
To make this recipe soy freeuse Chickpea Flour Tofu, coconut aminos instead of soy sauce. Make soy-free hot sauce: Make your own hot sauce by mixing together 2 teaspoons chili flakes, chickpea miso, coconut aminos, and 1 teaspoon maple syrup.
Nutrition
nutrient content
Pan Chili Sauce Rice Bowl
Amount per serving
Calories 193
Calories from Fat 63
% Daily Value*
fat 7 grams11%
Saturated fat 1g6%
sodium 589 mg26%
Potassium 518 mg15%
carbohydrate 24 grams8%
6 grams of fiber25%
8 grams of sugar9%
protein 12 gramstwenty four%
Vitamin A 2731IU55%
Vitamin C 30 mg36%
calcium 111 mg11%
iron 2 mg11%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Tofu – This is your protein. You can use chickpea tofu instead of soy-free tofu.
- Chickpeas – Use cooked or canned, drained chickpeas.
- Mushrooms – Choose hearty mushrooms such as button mushrooms or porcini mushrooms.
- Vegetables – I used cauliflower, carrots, and zucchini, but feel free to use whatever veggies you choose depending on what you need to use up.
- Soy Sauce – Adds salty and umami flavor to the marinade. You can use soy sauce or coconut aminos instead for a gluten-free and/or soy-free version.
- Sesame Oil – Helps crisp everything in the pan and adds a delicious flavor.
- gochujang sauce – you can use store bought or do it yourself If you want it gluten-free and/or soy-free, combine 2 teaspoons gochugaru pepper flakes, chickpea miso and coconut aminos and 1 teaspoon maple syrup in a small bowl.
- Chili Flakes – You use these chili flakes in marinades and dressings.
- Garlic powder and onion powder – you use both in the marinade and only garlic powder in the dressing. If you prefer, you can use minced garlic in the dressing instead of powder.
- Vinegar – Gives the dressing a tangy flavor!
- Maple Syrup – Adds a little sweetness to the dressing.
tip
- When you cut vegetables, make sure they are fairly even in size and not too big or too small. You want the vegetables and tofu to cook at about the same rate.
- To save time, while the tofu and veggies are in the oven, prepare the dressing and everything else to serve with the chili sauce bowls.
How to Make Chili Sauce Bowls
Grilled tofu and vegetables.
Preheat oven to 400° F (205° C).
Dice the tofu and chop the vegetables (if you don't have them already) and place in a bowl. You want to chop the vegetables so that they are roughly the same size. You don't want them to be too big, especially the cauliflower florets. You also don't want them to be too small, so don't cut the zucchini and carrots too thinly. You want the cooking times to stay very similar for all of these, and uniform size will help a lot with that. You can also use a sheet or pan that fits all the ingredients in a single or double layer.
Then, make the marinade by mixing all the marinade ingredients together in a small bowl until well blended.
Pour the marinade over the vegetables and tofu and stir to combine. Spread the mixture on a baking sheet or baking sheet lined with parchment paper and bake for 35 to 40 minutes, stirring once during cooking.
Meanwhile, make the dressing by combining all dressing ingredients in a small bowl. Set aside.
Assemble the chili sauce bowl.
Once all the veggies are cooked and the tofu is a little crispy, remove the baking sheet from the oven and drizzle with some of the dressing.
Transfer the cooked vegetables and tofu to a bowl and serve. You can eat them on their own, with chopped veggies or cooked rice or noodles, add them to wraps, or even make sandwiches!
frequently asked questions
Chili Sauce Bowls are naturally nut-free. Gluten-free chili sauce and soy sauce are also gluten-free if you use them instead of soy sauce.
To make this recipe soy-free, use Chickpea Flour Tofucoconut aminos instead of soy sauce, and Make your own chili sauce: Mix together 2 teaspoons gochugaru pepper flakes, chickpea miso, coconut aminos, and 1 teaspoon maple syrup
To make quick pickled vegetables to go with the bowl, thinly slice ½ to 1 cucumber, some julienned carrots, and some onions. Then, make a double batch of the chili sauce and mix with the vegetables using half the sauce and another 2 to 3 tablespoons of water. Let the vegetables rest for 15 to 20 minutes or refrigerate for at least an hour before using them.
