An easy sweet potato and chickpea sheet pan dinner made with crispy oven roasted sweet potatoes, chickpeas, and cauliflower florets topped with a bold and creamy jalapeño cilantro sauce.
This easy vegan sheet pan dinner is a simple recipe that's easy to toss together and is a great dish to meal prep.
What is a sheet pan dinner?
A sheet pan dinner is a great no-fuss option that comes together quickly! Toss veggies of choice with oil and seasonings and add to a sheet pan. Bake until crisp and golden and boom, dinner is served! Limited prep time, limited dishes, but zero limits on flavor and deliciousness.
Tofu or tempeh can also be added for additional protein.
I love to top the roasted veggies with fresh herbs, nuts or seeds, and an easy sauce. Although these extras aren't required, they truly elevate the dish, therefore I highly recommend adding them. Likewise, feel free to experiment and add your own touches to the dish (or to the leftovers).
Sweet potato and chickpea sheet pan dinner ingredients
- Chickpeas/garbanzo beans
- Sweet potato
- Cauliflower (fresh or frozen florets)
- Avocado oil
- Salt, pepper, & onion granules
- Jalapeño cilantro sauce
- Crushed/chopped pistachios
- Fresh cilantro
How to make an easy vegan sheet pan dinner
First, prep veggies and toss with oil and seasonings.
Next, add to a baking sheet lined with parchment paper and bake until crisp.
Remove from oven once crisp and golden.
Finally, add to a bowl and spritz with fresh lime juice. Top with cilantro and chopped pistachios. Drizzle with sauce and enjoy!
For the full recipe with step-by-step instructions, scroll to the recipe card below.
Chickpeas: substitute with tofu (add a teaspoon of arrowroot starch and ensure tofu is spread evenly, not touching other pieces of tofu or any of the other vegetables). Alternatively, use beans of choice, but do not bake. Instead, add them to the pan after cooking the other vegetables. Pinto, black bean, or adzuki beans are all great options for this dish.
Sweet potato: alternatively use carrots or substitute with red or white potatoes.
Cauliflower florets: broccoli florets are a great substitution for cauliflower florets.
Pistachios: substitute with cashews, pine nuts, hemp seeds, slivered almonds, or pumpkin seeds.
Ways to serve vegan sheet pan dinners
This sweet potato and chickpea sheet pan dinner is delicious straight out of the oven, but here are a few other ways to enjoy it;
- Grain bowl: add to a bowl of quinoa, brown rice, or other grain of choice and create a delicious veggie quinoa bowl.
- Veggie wrap: add roasted veggies to a tortilla or burrito wrap of choice, pair with greens and avocado. Drizzle with sauce and enjoy!
- Tofu: pair with tofu or tempeh (or add both to a quinoa bowl with lentils for a high protein meal)
- Pasta: enjoy with pesto pasta or buttered noodles
- Greens: sauté kale or spinach (or both!) with garlic and oil until wilted, then combine with the sheet pan veggies
Storage and make-ahead tips
Prepare this sweet potato and chickpea sheet pan dinner for meal prep; double the recipe for 4 servings. Store for up to 5 days in the fridge, without toppings.
Store the sauce in the fridge for up to a week in an airtight container. It may thicken as it chills, thin as needed with water (or additional jalapeño juice for extra spice).
Store crushed pistachios at room temperature in an airtight container.
Sweet Potato and Chickpea Sheet Pan Dinner
- vegetable peeler
- cutting board + knife
- large mixing bowl
- measuring cups & spoons
- 1 ¼ cup chickpeas; rinsed, drained, and dried well
- 1 large sweet potato, peeled and diced into bite-sized pieces (about 2 heaping cups)
- 2 ½ cups cauliflower florets (I used frozen)
- 3 cloves garlic, minced
- 3 tablespoons avocado oil
- 1 teaspoon EACH of salt, black pepper & onion granules
Jalapeño Cilantro Sauce (see notes for other sauce options)
- ¼ cup chopped pistachios
- ¼ cup fresh chopped cilantro (mostly leaves, some stems are ok)
- spritz of fresh lime
- Preheat oven to 440°F and line a baking sheet with parchment paper.
- Prep vegetables: rinse, drain, and dry chickpeas well and add to a bowl with diced sweet potatoes and cauliflower florets. Toss with oil, salt, pepper, and onion granules.
- Bake: place seasoned vegetables onto the baking sheet evenly. Bake on the middle rack for 28-30 minutes or until vegetables are golden and chickpeas are crisp.
- Make jalapeño cilantro sauce: add all ingredients to a food processor and blend, thin with water as needed.
- Assemble: remove vegetables from the oven and add to a bowl or plate. Spritz with lime juice, drizzle with sauce, and top with chopped pistachios and freshly chopped cilantro. Enjoy!
- For a quick and easy store-bought option grab the Whole Foods vegan jalapeño sauce. The taste is similar to my homemade jalapeno cilantro sauce but requires no prep! Add water to thin as needed.
- Trader Joe's Zhoug sauce
- Vegan "honey" mustard (prepare as dressing, as described in the recipe notes, with tahini and a tablespoon of water for best results)
- Hummus of choice
- Tahini sauce of choice
- Hemp seeds