Description
This vibrant Vegan Sheet Pan Dinner is a nutritious and flavorful meal featuring roasted sweet potatoes, spiced chickpeas, and tender broccoli, all drizzled with a creamy homemade tahini sauce. Perfect for a quick, healthy weeknight dinner, this recipe utilizes simple ingredients and the convenience of roasting everything on sheet pans for an easy cleanup.
Ingredients
Scale
Vegetables and Chickpeas
- 4 sweet potatoes
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 red onion
- 6 cups broccoli florets
Spices and Seasonings
- 2 tsp paprika
- 1 tsp cumin
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp thyme
- Salt and pepper to taste
- 1/4 tsp chili flakes
Oils and Sauces
- 3 tbsp olive oil (divided)
- 1/4 cup tahini
- 3 tbsp lemon juice
Additional Ingredients for Tahini Sauce
- 2 cloves garlic (crushed or grated)
- 2 tbsp water (plus more to thin)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables and chickpeas.
- Prepare Sweet Potatoes: Cut the sweet potatoes in half lengthwise. Rub the cut sides with 1 tbsp olive oil and season them with salt and pepper. Place them cut-side down on a baking sheet and roast for 10-15 minutes.
- Season Chickpeas and Onion: On a separate baking sheet, combine the sliced red onion, drained chickpeas, paprika, cumin, onion powder, garlic powder, salt, thyme, and 1 tbsp olive oil. Toss everything together until the chickpeas and onions are evenly coated. Place in the oven alongside the sweet potatoes and roast for 10-15 minutes.
- Prepare Broccoli: In a third baking sheet, toss the broccoli florets with the remaining 1 tbsp olive oil and season with salt and pepper. Add the broccoli to the oven with the other trays, moving the sweet potatoes to a lower rack if necessary or removing them if they’re done. Roast everything for an additional 10-15 minutes until the vegetables are tender and slightly browned.
- Make Tahini Sauce: In a bowl or sealed container, mix together the tahini, lemon juice, crushed garlic, chili flakes, salt, pepper, and 2 tbsp water. Whisk or shake until smooth and creamy, adding more water gradually to reach your desired consistency.
- Remove and Assemble: Take all roasted vegetables and chickpeas out of the oven. Place two sweet potato halves on a plate and fluff the flesh gently with a fork.
- Serve: Top the sweet potatoes with the roasted chickpeas, onions, and broccoli. Drizzle generously with the tahini sauce and enjoy your wholesome vegan sheet pan dinner.
Notes
- You can substitute broccoli with other vegetables like cauliflower or Brussels sprouts.
- Adjust the chili flakes in the tahini sauce to suit your preferred spice level.
- For extra protein, consider adding roasted tofu or tempeh.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Use parchment paper on baking sheets for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan dinner, sheet pan dinner, roasted sweet potatoes, roasted chickpeas, broccoli, tahini sauce, healthy vegan meal, easy vegan recipe, plant-based dinner
