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Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, Gluten Free)

This healthy vegan sheet pan dinner is loaded with high-protein chickpeas, hearty root vegetables, and a bright and fresh lemon caper sauce. It cooks in about 45 minutes, and all on one pan, which makes cooking and cleaning up so simple. Perfect for a quick weeknight dump dinner with no meal prep required!

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OK, I love a good vegan sheet pan dinner!  This simple roasted vegetable and chickpea recipe comines healthy plant protein with crispy and rich roasted root vegetables. Dressed in a lemon caper sauce, this recipe is the perfect addition to your autumn menu rotation.  With potatoes, carrots, onions, and chickpeas there is something everyone at the table will love.

This Roasted Chickpea Vegan Sheet Pan Dinner Is:

  • Earthy
  • Satisfying
  • Warming
  • Hearty
  • Bright & Fresh
  • Perfect for your autumn table
  • Vegan, Gluten Free, Vegetarian, Refined Sugar Free!

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This simple sheet pan dinner has all the good stuff: regular & sweet potatoes, crispy onions, cooked chickpeas, and a bright and easy sauce. It takes about 45 minutes to make, but there is very little hands-on cooking time, as the oven does most of the work.

What’s In This Meatless Sheet Pan Dinner?

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Sheet Pan Meal Recipes For the Win!

This roasted chickpea & vegetable recipe is the perfect sheet pan dinner!  I love a good sheet pan meal, especially during these fall months when the weather starts to turn cooler. Cooking on a sheetpan is one of my favorite ways to get a meal on the table fast!  All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheetpan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!

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How Do I Make This Plant-Based Sheet Pan Dinner?

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line a sheet pan with parchment paper.  Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion.  Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
  • Bake for 30 minutes.  After, carefully remove sheet pan from the oven and add the cherry tomatoes.  Return sheet pan to the oven to cook for an additional 10 minutes.
  • To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
  • After the vegetbales are done cooking, remove from oven and dress with the lemon caper vinaigrette.
  • Serve hot over rice, quinoa, or riced cauliflower.

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This healthy sheet pan dinner recipe is super versatile – you can add or swap out any of the vegetables. Butternut squash would be a great substitute if you don’t have sweet potatoes. Or roast parsnips instead of carrots. the cooking time should remain the same if you swap an ingredient or two!

Other Vegan Sheet Pan Dinners You’ll Love!

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Get the Same Ingredients I Use For My Vegetarian Sheet Pan Dinner Recipes!

As always, if you make this chickpea & roasted vegetable vegan sheet pan dinner recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

vegan sheet pan dinner recipe with chickpeas and root vegetables garlic

Sheet Pan Chickpea & Root Vegetable Dinner (Vegan, GF)

Kelly Jensen
This chickpea & roasted root vegetable vegan sheet pan dinner recipe has potatoes, carrots, garlic, and herbs in a bright homemade lemon caper dressing.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner
Cuisine American, Mediterranean
Servings 4

Ingredients
  

For the Vegetables

  • 1 tablespoon olive oil
  • 1 teaspoon Herbes de Provance
  • 1/4 teaspoon salt
  • 1 sweet potato chopped into strips
  • 2 yellow potatoes chopped into strips
  • 2 carrots sliced into rounds
  • 1 13 ounce can chickpeas drained and rinsed
  • 1 red onion
  • 1 head garlic chopped in half
  • 2 springs rosemary or 1 teaspoon dried
  • 1 cup cherry tomatoes sliced

For the Lemon Caper Vinaigrette

  • 3 tablespoons olive oil
  • 2 lemons juiced
  • 1 tablespoon maple syrup
  • 1 tablespoon capers
  • 1 tablespoon whole ground mustard

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line a sheetpan with parchment paper. Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion. Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
  • Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
  • To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
  • After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
  • Serve hot over rice, quinoa, or riced cauliflower.

Notes

This recipe was adapted from Yotam Ottolenghi's Plenty cookbook, Roasted Root Vegetables!
Keyword acorn squash, How to Cook Fall Vegetables, Plant-Based Sheet Pan Dinner, Red Onion, Roasted Root Vegetables, Vegan Sheet Pan Dinner, Vegan Sheet Pan Dinners, Vegan Sheet Pan Supper
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

Posted in American, Dairy Free, Detox Recipes, Dinners, Easy Weeknight Meals, Fall Recipes, Favorites, Gluten Free, Mediterranean, Recipe Index, Sheet Pan Meals, Vegan Recipes, Vegetarian Recipes

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