Sheet Pan Roasted Vegetable and Chickpea Bowls

If you love sheet-pan dinners, you will love these Sheet-Pan Roasted Vegetable and Chickpea Bowls! They’re vegan, gluten-free, and so easy to make!

I didn’t actually plan to make these Sheet-Pan Roasted Vegetable and Chickpea Bowls for the blog. I originally made them about two weeks ago when we were having a really nice, cold day. It had rained all night, and the weather was cold enough for pants and a sweatshirt. It was a perfect fall day!

When I got home from a walk with Eli, I felt like making something really comforting for lunch. I decided to clean out the vegetable drawer and roast everything on a sheet pan, and it turned out to be a great idea.

Sheet-Pan Chickpea and Veggie Bowl Recipe Ingredients

• Vegetables – I roasted a potato, red bell pepper, broccoli florets, and red onion. I’d be lying if I said I didn’t roast vegetables all year round, but I especially love roasting them when the weather is cool. Roasting brings out such a great taste, and I love it when they get all browned and crispy on the edges, especially the broccoli!
• Chickpeas – For this recipe, I decided to throw in a can of chickpeas for extra protein. I used one  (15-ounce) can of chickpeas that I rinsed and drained.
• Olive oil
• Spices – This recipe uses salt, black pepper, curry powder, paprika, and ground cumin.
• Quinoa – I added some leftover quinoa to make it even more substantial. You can serve it over anything you like. 
• Optional toppings – Tahini, lemon wedges, fresh parsley.

I’ve been interested in sheet-pan dinners for a while now, but I feel like it’s a little more challenging to come up with a substantial vegetarian/vegan sheet-pan meal. With meat, you can just throw that on with a bunch of vegetables and call it dinner.

This is really a clean-out-the-fridge type of dinner, so you can most certainly substitute any vegetables you don’t have with ones that you do have. I usually find that when my sheet pan is pretty crowded, everything roasts perfectly at the same temperature for the same amount of time. I’ve never had issues with one vegetable being done while another needs more time.

How To Make This Easy Sheetpan Meal

1. Preheat the oven to 400 degrees F. Place all the vegetables and chickpeas on a sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
2. Roast the vegetables until tender and the sweet potato and other vegetables are browned and caramelized, 40-50 minutes.
3. I like to serve the vegetables over quinoa and top them with a drizzle of tahini and a squeeze of lemon juice.

Sheet-Pan Roasted Vegetable and Chickpea Bowls Recipe Tips

• I prefer not to use a non-stick baking mat or parchment paper while roasting lots of vegetables because it seems to make them steam more and not get roasted and crispy as quickly.
• You want to use a pretty large sheet pan for this recipe because there are lots of veggies. It’s best if they can be in a single layer because if they’re crowded on top of each other, they won’t roast very well.
• If you don’t have or like all the vegetables I used in this recipe, feel free to replace them with your favorites.
• I enjoyed mine over some leftover quinoa, but you could use any other grain you like and have on hand.
• I drizzled tahini and lemon juice on the salad as a dressing, but you could use whatever you like.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Roasted Sheet-Pan Dishes?

Vegetarian Sheet Pan Dinner with BBQ Tahini Sauce

Sheet Pan Roasted Gnocchi, Butternut Squash, and Broccoli

Sheet Pan Tofu and Vegetable Bowls with Ginger Peanut Sauce

Sheet-Pan Sweet Potato Black Bean Fajitas

Sheet-Pan Polenta Vegetable Bake

Sheet-Pan BBQ Tofu, Broccoli and Potatoes

Sheet Pan Roasted Vegetable and Chickpea Bowls

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: She Likes Food
• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

These delicious Sheet Pan Roasted Vegetable and Chickpea Bowls are so easy to make and perfect for fall or winter!  They’re also vegan and gluten free!

---

Ingredients

Scale 1x2x3x

• 1 medium sweet potato, peeled and small diced
• 1 red bell pepper, diced
• 2–3 cups small broccoli florets
• 1/2 large red onion, roughly chopped
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 cups cooked quinoa or your favorite grain
• Optional toppings: tahini, lemon wedges, fresh parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pre-heat oven to 400 degrees F.  Place all vegetables and chickpeas onto your sheet pan and drizzle with olive oil, salt, pepper, curry powder, paprika, and cumin.
2. Roast vegetables until sweet potato is tender and other vegetables are browned and caramelized, 40-50 minutes.
3. I like to serve vegetables over quinoa and top with a drizzle of tahini and squeeze of lemon juice.

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Dinner, Vegan, Gluten Free
• Cuisine: American