Description
This smoky sweet potato and chickpea sheet pan dinner is a delicious, plant-based meal packed with roasted vegetables, fiber-rich chickpeas, and warming spices. With easy prep, minimal cleanup, and bold smoky flavor, this vegan sheet pan recipe is perfect for a healthy weeknight dinner.
Ingredients
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 medium sweet potato, chopped into ½-inch cubes
- 1 head of broccoli, chopped into small florets
- ½ medium red onion, thinly sliced
- 1 tsp smoked paprika
- ½ tsp fennel seed
- ½ tsp dried thyme
- ½ tsp dried basil
- ½ tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1–2 tbsp olive oil
- Fresh parsley and cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a clean towel, removing any loose skins.
- On a parchment-lined baking sheet, toss chickpeas and sweet potatoes with half the olive oil and half the spices. Spread evenly.
- Roast for 20 minutes.
- Push roasted ingredients to one side; add broccoli and red onion to the pan. Drizzle with remaining oil and spices. Toss and spread out.
- Roast for another 10–15 minutes until vegetables are tender and slightly browned.
- Garnish with chopped parsley and cilantro before serving.
Notes
- Swap broccoli with cauliflower or Brussels sprouts.
- Add tofu or tempeh for more protein.
- Customize spice mix with chili flakes or curry powder.
- Store leftovers up to 4 days in the fridge.
- Reheat in a 350°F oven for 10 minutes or microwave for 1–2 minutes.
- For oil-free option, use vegetable broth instead of oil.
- Dry chickpeas well for crispiness.
- Fresh sweet potatoes recommended over canned.
