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This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
In the mood for a sheet pan dinner? Roasting your dinner on a baking sheet makes for an easy meal concept! Here’s the thing: this concept works best with a meat or seafood, where you can have a filling protein and a side cooked all at once. But for this one, Alex and I wanted to create a whole food plant based sheet pan dinner to load on the veggies. This recipe has 4 of our best vegetables to eat all at one time: and it’s seriously tasty, too. It’s perfect to meal prep for healthy dinners or lunches throughout the week. Let’s get started!
Another tasty sheet pan meal? Try our Sheet Pan Shrimp Boil.
What’s in this sheet pan dinner?
This sheet pan dinner is all about loading on the healthy vegetables! Did you know that per the New York Times, 40% of Americans now want to eat more plant based foods? This makes Alex and me thrilled, because that’s why we started this website. Our philosophy: eating lots of vegetables can be seriously delicious. So, it’s not like you’re giving anything up or having will power: they just taste good.
Here’s what we’ve packed into this easy sheet pan dinner:
- Broccoli is high in fiber, relatively high in protein for a green veggie.
- Red onion packs in the vitamins!
- Sweet potatoes are high in beta-carotene, Vitamin A, and fiber.
- Red pepper high in vitamin C: double your daily need!
- Chickpeas load it with plant-based protein to make it a filling meal!
- Olive oil
- Spices: Garlic powder, Old Bay and Italian seasoning
- Lemon for a bright zing!
The basic concept: making dinner on a sheet pan
The basic concept for a sheet pan dinner is to place your veggies on a sheet pan and roast until tender. Many sheet pan dinners use protein like chicken or shrimp, and take the pan out of the oven a few times to add veggies in the order of their cook time. We wanted to make this sheet pan dinner whole food plant based (WFPB) and seriously easy, so guess what? All the veggies are roasted at the same time.
Yep, there’s no taking the sheet pan in and out of the oven here. Just throw all the veggies onto the sheet pan and roast. Here’s what you’ll do:
- Chop all the veggies (see instructions below).
- Mix them with the drained chickpeas, olive oil, and spices.
- Place on parchment lined baking sheets and roast for 30 minutes at 450 degrees, rotating the pans once after 20 minutes.
How to serve this sheet pan dinner
You can serve this sheet pan dinner on its own: just the straight up veggies! But to make it a filling and complete meal, here’s what we did:
- Serve with rice, quinoa or another whole grain. Adding a little rice, quinoa or a whole grain makes it into a more filling meal. We’d suggest about ¾ cup cooked grain per serving.
- Serve over seasoned lentils! Alex recently made us a veggie dish for dinner and instead of serving it over rice, he served it over lentils instead. It was really good! The benefit of this is it packs in even more plant based protein! Try our Seasoned Brown Lentils, Seasoned Black Lentils, or Instant Pot Lentils.
- Dollop with sour cream, cashew cream, hummus, or another sauce. It’s nice to have a dollop of creaminess to tie everything together. We used sour cream, or for vegan, Vegan Sour Cream, Cashew Cream (made ahead) or hummus are delicious. A few other sauce ideas: Best Tahini Sauce, Cilantro Sauce, or Lemon Yogurt Sauce.
Can you substitute anything for chickpeas?
What if you don’t like chickpeas? Chickpeas are essential for adding plant based protein to this dish, which makes it filling enough for a main meal. Here are a few things you could substitute that still have plant based protein:
- 15-ounce can black beans
- 1 ½ cups shelled edamame
More sheet pan dinner recipes
Looking for more healthy and easy dinners? Here are some easy sheet pan dinners you might enjoy:
- Try deliciously easy Sheet Pan Salmon and Asparagus
- Opt for shrimp with Sheet Pan Shrimp & Veggies or Sheet Pan Shrimp Fajitas
- Go plant-based with Sheet Pan Sweet Potato Tacos
- Make up the very best Sheet Pan Pizza
- Mix up Sheet Pan Quesadillas or Sheet Pan Nachos
This recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Print
Easy Sheet Pan Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!
Ingredients
- 1 crown broccoli (1/2 pound)
- 1 medium red onion
- 1 1/2 pounds sweet potatoes (about 2 medium large)
- 1 pound red potatoes (about 2 medium)
- 1 red pepper
- 1 15-ounce can chickpeas (or 1 ½ cups cooked)
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons Old Bay seasoning* (purchased or homemade)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 lemon
- Rice, Quinoa, Couscous, Israeli couscous or Seasoned Lentils, to serve (optional)
- Dollop of sour cream, Greek yogurt, Vegan Sour Cream, Cashew Cream, or hummus, to serve
Instructions
- Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
- Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa or Instant Pot Quinoa.
- Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
- Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
- Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
- Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Dollop with sour cream, cashew cream or hummus.
Notes
*If you can’t find Old Bay or make your own, try 1 teaspoon paprika and ½ teaspoon celery salt.
- Category: Main Dish
- Method: Baked
- Cuisine: Vegan
Keywords: Sheet Pan Dinner
I absolutely loved this meal! The only thing I didn’t particularly like was that the chickpeas were quite crunchy by the end of the bake time. Next time I think I’ll try adding them halfway through or so. Other than that, it was a fantastic, light meal!
Looooooove this! The only things I changed were more garlic powder and a zucchini. It was delicious!
So glad you loved it!
Made this recipes minus the Italian seasoning and OMFG it’s sooooo amazingly tasteful and yummy!! I was searching for a Meatless Monday meal and came across this and just had to try it! Totally not disappointed!!! Didn’t even need rice or quinoa!
★★★★★
So glad you enjoyed!
Love, love, love this meal. Even my picky 10-year-old son loved this meal!
Love this! Glad you enjoyed :)
This recipe was easy, fresh and delicious! We are eating meat-free for the month and I’ve been trying to find recipes that are flavorful. My whole family enjoyed it- including our 8 month old who loved the mashed roasted veggies!
★★★★★
So glad you enjoyed!
This is a great recipe and so versatile! I had to make a couple of changes due to what I had on hand but I followed the same amounts (after doubling the recipe) and used the suggested substitutions (I love that you included those!). Instead of the broccoli crowns I chopped up 4 leftover broccoli stems and a head of cauliflower. For the chickpeas I used half chickpeas and half black beans. I didn’t have enough sweet potatoes so I topped them up with frozen diced butternut squash. Because I was doubling the recipe I increased the roasting time to 40 minutes. We served it with plain Greek yogurt and lemon wedges, as suggested, and no grains. It was excellent! And I really appreciate the nutritional information being included! Thanks for sharing!
Any recommendations for a substitution for sweet potato? I never really warmed to the taste of it 🤢
You could just use additional red or yellow potatoes.
Is the weight shown for sweet potatoes correct? I thought a medium potato was generally accepted to be .33 lb.
To us 4 ounces is a pretty small sweet potato — some of them can be massive! The important part here is the 1 1/2 pounds — we’ll update the recipe to be more specific. Thanks!
This was delicious! Couldn’t believe I had all the ingredients on hand (did have to make my own Old Bay). I used black beans and served over quinoa. Adding the recipe to my Meatless Monday rotation. Thank you!
I’m so glad you enjoyed it!
what can I use other than old bay seasoning? I don’t have it in my store and to make homemade isn’t possible either I don’t have all the ingredients. Is there a simpler version of the old bay seasoning I can use?
There’s a note in the recipe for a shortcut — 1 teaspoon paprika and 1/2 teaspoon celery salt!
This is an excellent recipe! I’ve made a LOT of roasted potatoes and vegetables, but they never had such a great flavor as this dish did- probably due to the Old Bay. The whole family loved it! Thank you!
Oh my gosh, this was delicious! I am trying to shift our dinner meals to incorporate more plant-based entrees. My husband is diabetic and we have been eating more of a paleo/low-carb diet, but that has equated to a lot of meat and poultry, which is a) expensive and b) not planet-friendly. But how to get my caveman husband (and son) to shift to vegetarian? I really needed to find something absolutely delicious. Well, they chowed this down in seconds! For some reason, roasting the chickpeas reduces the “meali-ness” of the legumes (which has always been problematic in my family – texture is a huge thing). This will definitely be “in the rotation” for meal-planning from now on :-) Although he is leary of potatoes (high GI), I am hoping that the fiber, as well as the fibrous veggies, won’t cause a blood sugar spike (we forgot to test last night)…..That’s one reason we have stayed away from the taters….
What a very kind comment– thank you so much! We are thrilled to know it’s part of your regular rotation — that’s the best compliment! So glad your family enjoyed. Thank you!!
Amazingly simple and delicious! Loved the lemon juice addition. Definitely don’t skip that! Thanks so much. I will definitely make this again.
This is in the top 3 of the recipes I’ve made since going WFPB January 1st ! We will definitely be making it once a week, if not more. Thanks for a wonderful, tasty recipe!
You’re welcome! So glad you love the recipe!
My boyfriend raves about this dish!! It’s his favorite and in our frequent dinner rotation now! I think the old bay and lemon seal the deal. We serve over quinoa with a dallop of plain non fat greek yogurt on top as a sub for sour cream. One question- you said remove the pans and rotate then put back in. Do you mean toss the veggies or literally turn the pans around and put back in? Thanks!
Hi! Literally rotate the pans so that you get an even roast front to back. Since we don’t stir the veggies (to boost crispiness), this helps make sure they’re even.
This is the easiest and most delicious recipe ever!! I make this recipe almost once a week because of how much I’m obsessed with it lol. I always top it with some hummus and it’s such a quick and filling meal. Thank you for the wonderful recipe!
★★★★★
Love to hear this! Thanks for making :)
Could shrimp or smoked sausage be added to this recipe?
Yes! I’m not sure of the timing, sorry.
Made this for Meatless Monday. My husband and I both really enjoyed it. He loves meat but said he could be a vegan if he ate meals like this everyday! Our 8 year old enjoyed most of the meal, except for the broccoli and red potatoes. Toddler also ate most of it. Roasted vegetables were really good. So overall great vegetarian/vegan recipe, will make again!
★★★★★
That’s a win!
Wow, just wow! My husband and I were so delighted by all the wonderful flavors and textures of this dish. I have made a few recipes now just starting out trying to cook more healthy whole foods for the family and now I’m hooked on acouplecooks.com. It’s very apparent you guys have worked hard to perfect these recipes because they are amazing! I just want to personally thank you for your all wonderful work. Next recipe I’m trying tomorrow night will be your Quinoa Fried Rice. I’ll probably do the full 7 day meal plan. Again, thank you. This is becoming a very exciting journey.
★★★★★
You are welcome! The sheet pan dinner is a favorite :) Let us know what else you enjoy!
We loved the recipe. I generally follow the recipe precisely the first time. However, this time we added a zucchini and put the chick peas in the last ten minutes in the oven. I really liked the way everything came together.
★★★★★
Plse share more Daniel Fast recepies
We will try to add to the list!
This is my favorite staple dish.
Absolutely delicious!
★★★★★
Thank you!
This recipient RUINED my dinner!!
You have to change the baking times! I pulled it out and nearly everything was completely BURNED!!
★
We are so sorry to hear this! We haven’t had this feedback before. It’s possible that your oven runs hot — we suggest that you try calibrating it using an oven thermometer! For the next time, after you take the pans out at 20 minutes, if the veggies seem tender you can pull them out early.
This is our second time making this. This time we did tofu in place of the chickpeas. Both times we (family of 7) really enjoyed it. Thank you!
★★★★★
We’ll have to try that!
I made this tonight for dinner and it was amazing! I had a bunch of butternut squash cubes I had to use up so decided to throw those in as well. Started with a cous cous base, then the roasted veggies, and topped with plain hummus. This is one of my new favorite dinners!
I’m a pescetarian and I’m SO happy I found your guys’ website! So many recipes I can’t wait to try! Thanks for the great content!
★★★★★
Thanks for making! So glad you enjoyed :)
I tried this. It was pretty good, but I found the chick peas had a bit of a funky taste that I didn’t like. I will try it again, but use a different kind of bean, black beans or kidney beans maybe.
★★★
This was delicious and filling! The 10 year old ate it right up. I served with quinoa and hummus.
★★★★★
Thank for making!
This has become one of our go-to dishes. It is easy to make and nutritious. Don’t skimp on the seasonings or lemon!
★★★★★