Looking for an easy, nutritious, and flavorful meal that comes together in no time? These Sheet Pan Roasted Veggie and Chickpea Bowls are the perfect solution! With everything roasted on a single pan, this dish requires minimal prep and cleanup, making it ideal for busy weeknights or meal prep. The combination of crispy, golden-brown vegetables and chickpeas delivers a satisfying balance of textures and flavors, while the simple seasoning adds just the right amount of spice to make your taste buds sing.
The versatility of this dish allows you to mix and match your favorite vegetables, making it a fantastic way to use up whatever you have in the fridge. Plus, it’s a nutrient powerhouse, loaded with fiber, vitamins, and plant-based protein. Let’s dive into the details on how to whip up this wholesome, sheet pan meal.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 large red onion, cut into wedges
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/4 cup tahini (optional, for drizzling)
- 1/2 cup cooked quinoa, couscous, or rice for serving
- Fresh parsley or cilantro for garnish
Preparation:
Step 1: Preheat the Oven
- Start by preheating your oven to 400°F (200°C). A hot oven is key to achieving perfectly roasted vegetables that are tender on the inside and crispy on the edges.
Step 2: Prep the Vegetables and Chickpeas
- While the oven heats, begin prepping your vegetables. Peel and dice the sweet potatoes into 1-inch cubes, slice the bell peppers into strips, and cut the onion into wedges. Slice the zucchini into half-moons and chop the broccoli and cauliflower into bite-sized florets.
- Drain and rinse the chickpeas, then pat them dry with a clean towel. Removing excess moisture helps them roast to a perfect crisp.
Step 3: Season Everything
- Spread the chopped vegetables and chickpeas onto a large sheet pan. Drizzle with olive oil, making sure all the vegetables and chickpeas are coated evenly.
- In a small bowl, mix together smoked paprika, cumin, garlic powder, turmeric (if using), salt, and pepper. Sprinkle this spice blend over the veggies and chickpeas, then toss everything together directly on the pan to ensure even seasoning.
Step 4: Roast to Perfection
- Once everything is seasoned, spread the vegetables and chickpeas out in an even layer on the sheet pan. Roast for 25-30 minutes, turning the veggies halfway through the cooking time. You’ll know they’re done when the vegetables are tender and have started to caramelize, with crispy, golden edges.
Step 5: Prepare the Grain
- While the vegetables are roasting, cook your choice of grain. Quinoa, couscous, or rice all work wonderfully in this dish. Follow the package instructions for the grain, and set it aside once cooked.
Step 6: Assemble the Bowls
- Once the veggies and chickpeas are beautifully roasted, it’s time to assemble the bowls. Divide the cooked grain evenly between bowls or meal prep containers. Top each bowl with a generous serving of roasted veggies and chickpeas.
Step 7: Add the Finishing Touches
- For added flavor, drizzle the bowls with tahini and squeeze some fresh lemon juice over the top. Garnish with fresh parsley or cilantro for a pop of freshness. If desired, you can also add avocado slices for creaminess.
Cooking Note:
- Customize the Veggies: This recipe is extremely versatile. Feel free to swap or add any vegetables you have on hand. Carrots, Brussels sprouts, or mushrooms would make excellent additions.
- Crispier Chickpeas: To get your chickpeas extra crispy, you can roast them on a separate, smaller sheet pan for the last 5-10 minutes, as they tend to roast faster than the vegetables.
- Spice it Up: Add a bit of heat with red pepper flakes, cayenne, or a drizzle of hot sauce when serving.
Serving Suggestions:
- Serve hot with a side of pita bread or flatbread for scooping.
- Top with a dollop of hummus or tzatziki for added creaminess.
- For extra protein, you can add grilled chicken, shrimp, or baked tofu.
Tips:
- One Pan, Minimal Mess: Line your sheet pan with parchment paper for easy cleanup.
- Make Ahead: These bowls are perfect for meal prep. Store them in airtight containers in the fridge for up to 4 days. When reheating, drizzle with extra tahini or lemon juice for a burst of flavor.
- Balanced Bowls: If you want to up the protein content, toss in a handful of roasted nuts or seeds, like almonds or sunflower seeds, for a satisfying crunch.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (Per Serving):
- Calories: 350-400 kcal (depending on grain and toppings)
- Protein: 10g
- Carbohydrates: 50g
- Fat: 12g
- Fiber: 10g
- Sodium: 250-300mg
Conclusion:
These Sheet Pan Roasted Veggie and Chickpea Bowls are the ultimate quick and easy dinner solution. With minimal prep and cleanup, they’re perfect for busy weeknights or as a make-ahead meal. Packed with flavorful roasted vegetables and crispy chickpeas, these bowls offer a balanced, plant-based option that’s both satisfying and healthy. Whether you’re meal prepping for the week or whipping up a fast, nutritious dinner, this sheet pan recipe will become a regular in your rotation. Plus, the flexibility of the ingredients allows you to make this dish your own, customizing it with your favorite veggies and grains.
Print
Sheet Pan Roasted Veggie and Chickpea Bowls
- Total Time: 45 minutes
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 large red onion, cut into wedges
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric (optional)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/4 cup tahini (optional, for drizzling)
- 1/2 cup cooked quinoa, couscous, or rice for serving
- Fresh parsley or cilantro for garnish
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 400°F (200°C). A hot oven is key to achieving perfectly roasted vegetables that are tender on the inside and crispy on the edges.
Step 2: Prep the Vegetables and Chickpeas
- While the oven heats, begin prepping your vegetables. Peel and dice the sweet potatoes into 1-inch cubes, slice the bell peppers into strips, and cut the onion into wedges. Slice the zucchini into half-moons and chop the broccoli and cauliflower into bite-sized florets.
- Drain and rinse the chickpeas, then pat them dry with a clean towel. Removing excess moisture helps them roast to a perfect crisp.
Step 3: Season Everything
- Spread the chopped vegetables and chickpeas onto a large sheet pan. Drizzle with olive oil, making sure all the vegetables and chickpeas are coated evenly.
- In a small bowl, mix together smoked paprika, cumin, garlic powder, turmeric (if using), salt, and pepper. Sprinkle this spice blend over the veggies and chickpeas, then toss everything together directly on the pan to ensure even seasoning.
Step 4: Roast to Perfection
- Once everything is seasoned, spread the vegetables and chickpeas out in an even layer on the sheet pan. Roast for 25-30 minutes, turning the veggies halfway through the cooking time. You’ll know they’re done when the vegetables are tender and have started to caramelize, with crispy, golden edges.
Step 5: Prepare the Grain
- While the vegetables are roasting, cook your choice of grain. Quinoa, couscous, or rice all work wonderfully in this dish. Follow the package instructions for the grain, and set it aside once cooked.
Step 6: Assemble the Bowls
- Once the veggies and chickpeas are beautifully roasted, it’s time to assemble the bowls. Divide the cooked grain evenly between bowls or meal prep containers. Top each bowl with a generous serving of roasted veggies and chickpeas.
Step 7: Add the Finishing Touches
- For added flavor, drizzle the bowls with tahini and squeeze some fresh lemon juice over the top. Garnish with fresh parsley or cilantro for a pop of freshness. If desired, you can also add avocado slices for creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Sodium: 250-300mg
- Protein: 10g