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ByCatherine PerezUpdated on
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This vegan chickpea sheet pan dinner includes sweet potato, chickpeas, and broccoli roasted with simple spices and herbs. Full of flavor, easy to assemble and bakes in one pan!
There is no other kind of meal I recommend more than a vegan sheet pan meal. They are designed to make weeknight dinners easy, minimize clean up and just help you get about your day. One of the best feelings for me is to place everything on the sheet pan and just walk away until the timer goes off.
This sheet pan, is no different and an easy go to favorite. And if chickpeas aren’t your thing, you can absolutely try some different versions with tofu.
Why should you make this chickpea sheet pan dinner?
It’s the perfect easy weeknight meal. This sheet pan meal requires minimal chopping and is flavored mostly with herbs and spices. Perfect for those times you don’t really want to fuss with dinner and still have it come out tasty.
Roasts all in one sheet pan. One pan cooking means that there is much less clean up at the end. Just prep all the ingredients for your meal and toss with the suggested herbs and spices and you are all set.
Cooks in less than an hour. This meal comes together quick and once you place this sheet pan dinner in the oven, the cooking will do itself. Because of the little hands on time for this recipe, you can take care of other things while your meal is cooking.
Key Ingredients
- Chickpeas: Our plant-based protein
- Broccoli: Our vegetable of choice, but feel free to swap with other in season vegetables
- Sweet Potato: Make sure to cut them into smaller, thinner pieces to ensure that they cook evenly
- Avocado Oil: Feel free to use the oil you wish, this oil has a higher smoke point, which makes it great for roasting at higher temperatures
- Herbs & Spices: We are using a lot and they include smoked paprika, fennel seed, dry thyme, dry and fresh basil, cumin, and garlic powder.
How do you make this vegan sheet pan dinner?
Place drained chickpeas on a clean kitchen towel, and rub the cloth over them to dry well. Remove any excess chickpea skins that roll off of the chickpeas.
Add your sweet potato and chickpeas to a lined baking sheet. Drizzle with some of the oil, spices and dry herbs. Toss well to coat and then spread your potato mixture evenly on the sheet pan and bake in the oven for 20 minutes.
Carefully remove your pan from the oven and give your chickpeas and potatoes a little toss and push to one side of the pan to make space for the broccoli and onions. To your broccoli and onions, drizzle with remaining oil, herbs and spices. Toss to coat and then place your sheet pan back in the oven for another 10-15 minutes.
Tips for making this dinner recipe
- Make sure to dry your chickpeas really well. I like to rub the cloth over the chickpeas to help encourage some of the chickpea skins to come off (you don’t have to remove all the chickpea skins). This results in less moisture for the chickpeas and allows them to roast better.
- Cook your sweet potato and chickpeas first as they need more time to roast compared to the broccoli and onions. This will ensure that your sweet potato cooks all the way through.
- Avoid having your main ingredients lay on top of each other on the sheet pan. Make sure to spread everything out in a single layer, preferably giving space between veggies so that they brown nicely.
How to serve your chickpea sheet pan dinner
When this chickpea sheet pan dinner is done cooking, sprinkle on some fresh herbs like cilantro or parsley overtop for a fresh taste. This sheet pan meal can be served as is or paired with some whole grains like quinoa or brown rice. It goes really well with a dollop of hummus, some avocado slices or barbecue sauce drizzled over top as well.
Meal Prep It!
You can double or triple the ingredients of this meal for simple meal prep throughout the week. You can even re-imagine it into new and exciting meals so you don’t get bored of the same thing:
- Stuff into tacos
- Roll it into a wrap with extra green veggies
- Toss into a salad and top with some fresh avocado and drizzle with your favorite dressing
- Make it a nourish bowl by pairing with some rice or quinoa
Prep your meals into airtight containers and store in the fridge for up to 4 days.
More quick and easy dinner recipes
- Tahini Ranch Tofu Sheet Pan
- Black Bean Nourish Bowls
- Buffalo Cauliflower Chickpea Wraps
Smoky Sweet Potato and Chickpea Sheet Pan Dinner
5 Stars4 Stars3 Stars2 Stars1 Star5 from 4 reviews
- Author: Catherine Perez
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This vegan chickpea sheet pan dinner includes sweet potato, chickpeas, and broccoli roasted with simple spices and herbs. Full of flavor, easy to assemble and bakes in one pan!
Ingredients
Scale
- 1, 15oz can chickpeas, rinsed and drained
- 1 medium sweet potato, chopped into small cubes (½ inch thick)
- 1 head of broccoli, chopped into small ping pong sized florets
- 1/2 medium red onion, sliced thin
- 1 tsp smoked paprika
- 1/2 tsp fennel seed
- 1/2 tsp dry thyme
- 1/2 tsp dry basil
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- Salt and Pepper to taste
- 1–2 tbsp olive oil
- Handful of fresh minced parsley and cilantro
Instructions
- Set oven to 400F. Dry off your chickpeas in a clean kitchen towel and lightly rub it over the chickpeas. Remove any loose chickpea skins that come off.
- Add your chickpeas and sweet potato to a large parchment lined sheet pan and drizzle with half of the olive oil, dry herbs and spices. With your hands toss everything together evenly and then spread your chickpeas and potatoes out into a single layer.
- Place the sheet pan into the oven and bake for 20 minutes.
- Carefully remove the sheet pan, give the chickpeas and sweet potato a toss with a spatula and push them a bit to the side to make room for your broccoli and red onion.
- To the broccoli and red onions, drizzle with your remaining oil, herbs and spices and toss together with your hands and spread out again on your sheet pan.
- Return the pan to the oven for an additional 10-15 minutes, and when done cooking sprinkle with some fresh herbs like cilantro and parsley and serve.
Notes
Make sure to dry your chickpeas really well. I like to rub the cloth over the chickpeas to help encourage some of the chickpea skins to come off (you don’t have to remove all the chickpea skins). This results in less moisture for the chickpeas and allows them to roast better.
Cook your sweet potato and chickpeas first as they need more time to roast compared to the broccoli and onions. This will ensure that your sweet potato cooks all the way through.
Avoid having your main ingredients lay on top of each other on the sheet pan. Make sure to spread everything out in a single layer, preferably giving space between veggies so that they brown nicely.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me onInstagramwith the hashtag #plantbasedrdeats
★Catherine
