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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! For this one, I wanted to create a plant-based sheet pan dinner to load on the veggies, and it’s become a fan favorite recipe.
This recipe highlights four of the best vegetables to eat all at once, and it’s seriously tasty, too. It’s perfect for meal prep for healthy dinners or lunches throughout the week. Let’s get started!
Featured reader comments
“This was delicious and filling! The 10-year-old ate it right up. I served with quinoa and hummus.” -Tressa
“This has become one of our go-to dishes. It is easy to make and nutritious!” -Nick
“I made this tonight for dinner and it was amazing! Started with couscous, then roasted veggies, and topped with hummus. This is one of my new favorite dinners!” -Brittany
Ingredients for this 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 thrilled me because that’s why I started this website with my husband.
My philosophy? Eating vegetables can be seriously delicious. It’s not about giving anything up or relying on will power — they just taste good! Here’s what’s packed into this easy sheet pan dinner:
- Broccoli is high in fiber and 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 is high in vitamin C — double your daily need!
- Chickpeas are loaded with plant-based protein to make this a filling meal!
- Spices: Garlic powder, Old Bay and Italian seasoning
- Lemon for a bright zing!
The concept: a full 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.
I wanted to make this sheet pan dinner plant-based 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 the basic idea of what you’ll do (or go to the full recipe):
- Chop all the veggies.
- 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.
Tips for serving
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 I did:
- Serve with rice, quinoa, or another whole grain. Adding rice, quinoa, or a whole grain makes it a more filling meal. I suggest about ½ to ¾ cup cooked grain per serving.
- Serve over lentils. I recently made this and tried serving it over lentils instead. It was really good, and it packs in even more plant-based protein! Try my seasoned brown lentils, seasoned black lentils, or Instant Pot lentils.
- Dollop with a creamy sauce. It’s nice to have a dollop of creamy sauce to tie everything together. I used sour cream, or to keep it vegan, you can use vegan sour cream, cashew cream (made ahead), or hummus. You could also try using tahini sauce, cilantro sauce, or yogurt sauce.
Chickpea substitute
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
- 1 block extra firm tofu, drained and chopped
Dietary notes
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Easy Sheet Pan Dinner
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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Vegan
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 (I 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.
More sheet pan 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 has become one of our go-to dishes. It is easy to make and nutritious. Don’t skimp on the seasonings or lemon!
This was delicious and filling! The 10 year old ate it right up. I served with quinoa and hummus.
Thank for making!
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.
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 :)
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!
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.