Vegan Sheet Pan Dinner

Print Recipe

Course: Main Course

Servings:

Equipment

Oven
Large baking tray
Mixing Bowl

Ingredients

1 c Broccolini
½ c Red onion sliced
1 c Bell pepper sliced
2 c Sweet potato diced
1 Can of Chickpeas
1 t Cumin
1 t Paprika
1 t Chili powder
½ t Garlic powder
¼ t Red pepper flakes
4 T Avocado oil

Tahini Dill Sauce

½ c Tahini
¼ c Water
4 T Lemon juice
1 Garlic clove
1 t Apple cider vinegar
¼ t Salt
2 T Fresh dill chopped

Instructions

Preheat the oven to 400 F and line a large baking tray with parchment paper or you can lightly spray it with avocado oil.
Open and drain the can of chickpeas. In a mixing bowl add chickpeas, 1T of oil, cumin, paprika, chili powder, garlic power, red pepper flakes and toss. Add them to the baking sheet.
Peel and cut sweet potato into small cubes and add to the mixing bowl. Peel and cut the red onion in slices. Take the seed pod out of the bell pepper and slice it. Toss these with 2 T of oil and add to the baking sheet.
Wash the broccolini, remove leaves and trim the stems. Toss these with 1 T of oil and add to the baking sheet.
Make sure all your veggies are spread out into a single layer. Bake in the preheated oven for 20-30 minutes, until all of the vegetables are cooked through and soft when pierced with a fork.
While baking the veggies, make the Tahini Dill sauce, by combining all the ingredients and either using a whisk or a blender. (It will thicken so adding water will keep it thinner.)

Notes

You can add other vegetables of your choice, such as cauliflower, green beans and asparagus.

Use any potato variety of your choice. These sheet pan vegetables and chickpeas keep well in the fridge for up to 5 days. I like to eat this cold for lunch, especially with tahini dill sauce.

Nutrition