Vegetable And Chickpea Sheet Pan Dinner
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2
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Calories
359 kcal
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Course
Main Course
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Cuisine
Vegan
Vegetable And Chickpea Sheet Pan Dinner
Description
The recipe mixes chopped fresh vegetables including broccolini, onion, bell pepper, carrot, zucchini, sweet potatoes, and rinsed canned chickpeas with a blend of olive oil, dried thyme, oregano, tamari, minced garlic, and a mix of spices like cumin, garlic powder, and paprika. Spread in a single layer on a baking sheet, the mixture roasts at 180°C (350°F) for 35-40 minutes until vegetables are cooked through and edges crisp up slightly. This one-pan dinner offers a balanced combination of textures from soft roasted sweet potatoes to tender-crisp broccolini and chickpeas.
It can be served as a main or side dish, paired with grains, or enjoyed on its own as a vegetarian meal.
Additional vegetables can be added to customize the dish. The leftovers keep well refrigerated for up to five days and can be reheated or eaten cold. For freezing, combine veggies and chickpeas first, store in freezer bags, then thaw before baking as usual.
Ingredients
- 1 ½ cups broccolini chopped
- ½ cup red onion chopped
- 1 cup bell pepper de-seeded chopped
- 1 cup carrot peeled and chopped
- 1 cup zucchini chopped
- 2 cups sweet potato diced
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- ½ tbsp thyme dried
- ½ tbsp oregano dried
- 2 tbsp tamari
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
- Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
- Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.
Notes
- Feel free to add other vegetables like cauliflower, green beans, or asparagus to the mix.
- Use any preferred potato variety in place of sweet potatoes.
- Store leftover sheet pan vegetables and chickpeas in the refrigerator for up to five days; reheat or eat cold.
- To freeze, mix vegetables and chickpeas together in bags; thaw fully in fridge before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 61g | 20% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 1189mg | 50% |
| Potassium | 1165mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 20g | 40% |
| Vitamin A | 35714IU | 714% |
| Vitamin C | 281mg | 312% |
| Calcium | 272mg | 27% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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