Best Vegetarian Sheet Pan Dinner With Chickpeas And Veggies Recipes

SHEET PAN PESTO CHICKPEAS AND VEGETABLES

These easy vegetarian sheet pan meal with roasted vegetables, chickpeas, and pesto is as easy as it is delicious. Packed with veggies and flavor.

Provided by Kristen McCaffrey

Categories Dinner

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb. sweet potatoes, chopped (cut into 1 inch pieces)
2 carrots, sliced
15 oz. canned chickpeas, drained and rinsed
1 tbsp Italian seasoning
1 tsp paprika
1 tsp garlic powder
2 tbsp olive oil, divided
1.5 cups asparagus, chopped
1.5 cups cauliflower florets (small florets)
1 red pepper, sliced
Salt and pepper
1/4 cup pesto

Steps:

Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Toss the potatoes, carrots, and chickpeas with half the olive oil and half the Italian seasoning, paprika, and garlic powder. Season well with salt and pepper.
Spread out on the baking sheet. Bake for 23-25 minutes until potatoes are beginning to soften.
Meanwhile, toss the asparagus, cauliflower, and red pepper with remaining olive oil, spices, salt, and pepper.
Carefully remove the pan from the oven and add the asparagus, cauliflower, and red pepper. Cook for 10-15 minutes until tender crisp. Potatoes should be tender.
Serve with a drizzle of pesto.

Nutrition Facts : ServingSize 2 cups, Calories 420 cal, Carbohydrate 59 g, Fat 16 g, Protein 13 g, Fiber 8 g, SaturatedFat 3 g, Cholesterol 0 mg, Sodium 456 mg, Sugar 10 g

VEGETABLE AND CHICKPEA SHEET PAN DINNER

Vegetable And Chickpea Sheet Pan Dinner image

This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that's effortless and made with simple ingredients. It's also freezer-friendly and gluten-free.

Provided by Oh My Veggies

Categories Main Course

Time 45m

Number Of Ingredients 15

Ingredients

1 1/2 cups broccolini (chopped)
1/2 cup red onion (chopped)
1 cup bell pepper (de-seeded chopped)
1 cup carrots (peeled and chopped)
1 cup zucchini (chopped)
2 cups sweet potatoes (diced)
1 can chickpeas (drained and rinsed)
1 tbsp olive oil
1/2 tbsp dried thyme
1/2 tbsp dried oregano
2 tbsp tamari
2 cloves garlic (minced)
1 tsp cumin
1 tsp garlic powder
1 tsp paprika

Steps:

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.

Nutrition Facts : Calories 359 kcal, Carbohydrate 61 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 1189 mg, Fiber 12 g, Sugar 20 g, ServingSize 1 serving