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Sheet Pan Smashed Potatoes with Crispy Lentils and Broccoli

Sheet Pan Smashed Potatoes with Lentils and Broccoli


A delicious plant-based one-pan dinner recipe that’s ready in 40 minutes and sure to impress! Continue reading for this Sheet Pan Smashed Potatoes with Crispy Lentils and Broccoli recipe.


1 cup cooked (or canned) lentils
10-15 mini potatoes (depending on size)
3 cups broccoli florets
1 Tbsp olive oil
Salt and pepper, to taste
¼ tsp garlic powder
¼ tsp Italian seasoning
3 Tbsp olive oil
1 small shallot, finely diced
Salt, to taste
1 tsp Dijon mustard
1.5 Tbsp lemon juice


  1. Boil potatoes in water for ~8 minutes, or until they pierce with a fork.
  2. Place boiled potatoes on a sheet pan and smash gently with a fork. Add broccoli florets and lentils to the pan.
  3. Drizzle with olive oil, season with salt, pepper, garlic, and Italian seasoning
  4. Bake for ~20 minutes at 425F, or until potatoes and lentils are crispy and broccoli is cooked.
  5. Meanwhile, make finishing sauce by mixing the sauce ingredients. Drizzle sauce over cooked sheet pan contents. Serve immediately.
  • Prep Time: 10
  • Cook Time: 20

Keywords: sheet pan recipe, lentil recipe, vegetarian recipe, vegan recipe, plant-based recipe, 30-minute recipe